Recipe and photo courtesy of National Honey Board
Makes 2 servings
3 fl. oz. Spicy Honey Syrup (recipe below)
2 (double shot) espresso
Chocolate milk, as needed
Whipped cream, for garnish
Cocoa nibs, for garnish
The Spicy Honey Syrup:
8 fl. oz. Honey Simple Syrup (recipe below)
¼ t. chile powder
⅛ t. cloves, ground
⅛ t. cayenne pepper
¼ t. cinnamon, ground
Combine all ingredients in a bowl until fully integrated. Bottle and set aside for service.
The Honey Simple Syrup:
Honey
Hot water
Heat 2 parts honey to 1 part hot water in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool. Store at room temperature or refrigerate as desired. Lasts 4 weeks in the refrigerator. (While mixture is simmering, infuse the syrup with herbs, spices, citrus peels or other aromatics — rosemary, grapefruit peel, peppercorn, pomegranate seeds and vanilla bean are just some of the possibilities.) Cool and strain the infused syrups before using.
To serve the hot chocolate: Combine Spicy Honey Syrup and espresso at the bottom of a glass mug. Top with steamed chocolate milk. Follow with whipped cream and cocoa nibs.