This recipe is definitely a case of “don’t knock it ‘til you’ve tried it!” When we’re talking about Mexican spices, we’re not talking about the full range of traditional nacho or burrito spices…coriander and paprika can stay right where they are thank you very much. We’re talking about the kind that you may find in a Mexican hot chocolate (delicious by the way, in case you’ve never been treated to one!) or in chilli chocolate blocks that seem to be the rage by artisan producers right now. Think warming flavours of cinnamon and cacao, with a touch of cayenne pepper subtly blended with vanilla and honey. Yes, you read that right…cayenne pepper in ice-cream. Think cool, flavour-full ice cream with a touch of heat. This recipe is dairy-free and highly more-ish. Don’t say I didn’t warn you…
1 vanilla bean
500 ml of coconut cream
100 ml of honey
¼ – ½ (depending on richness desired) cup of cacao powder
Pinch of cayenne pepper powder
1 teaspoon of cinnamon powder
5 free-range egg yolks (at room temperature)
Pinch of sea salt
½ cup of chopped dark chocolate
Nutrition Bite: Cayenne pepper – Cayenne peppers are a type of chili pepper. Capsaicin, the active ingredient in cayenne peppers, is the ingredient that gives them their well-known medicinal properties. Cayenne pepper is said to help boost metabolism and can also help you to reduce your hunger. However, in this particular recipe…I don’t think that that will be the case!
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