Ginger and pepper add a kick to cocoa, Särekanno says

Recipe editor Paula Särekanno told ERR’s morning programme Terevisioon that ginger, black pepper and chilli can give cocoa a more distinctive flavour. Cardamom and vanilla sugar are also options, while cinnamon can make the drink taste better.

Särekanno said cocoa contains stimulating substances that may keep some people awake if they drink it in the evening. She advised people to see how it affects them. She also said warm, spiced cocoa could suit people who do not like caffeine as a way to start the morning.

The flavour and texture depend partly on the type of cocoa used. Ceremonial cocoa has a higher fat content because not all the cocoa butter has been removed, making the drink more foamy, airy, creamy and full-bodied than ordinary cocoa, Särekanno said.

She suggested sweetening cocoa with honey. To avoid lumps, whisk the powder first with a small splash of warm milk, then add the rest. The milk does not need to be brought to a boil. Cocoa can also be made with oat or almond milk.

Store-bought cocoa mixes often already contain milk powder and a lot of sugar, she said. Särekanno prefers raw or regular cocoa powder that can be flavoured to taste, adding that raw cocoa is softer and creamier.