Mulled Cacao

Spicy, fruity and warming

A drink to bring warmth when you need it most. Rich in anti-oxidants and spices that will keep you warm and healthy all winter.

What you'll need

Whisk
Saucepan

Ingredients

Makes 1 cup of 180ml

Finely chopped Cacao - 20g (1/2 of the 40g cacao bar or 4 triangles) - We used our Anamalai cacao here for its beautiful fruity flavours.
Kinnow fruit - 1 Slice (Choose a sweet one)
Cinnamon - 1 inch stick
Cloves - 2
1/2 Star anise
Honey - 1 Heaped teaspoon
Water - 180ml or 1 full cup

We recommend finely chopping the cacao. In warmer climates, place the cacao directly in the Frothing jug till it has begun melting.

We recommend starting with a 1:9 cacao-to-water ratio. So for every gram of cacao, add 9ml of water. For one cup, start with 20g of cacao and 180ml of water. Experiment to find the perfect ratio for you; for a lighter cup, try a ratio of 1:12 (15g of cacao for roughly 180 ml of water).

Instructions

Take a saucepan and add the slice of kinnow along with all the spices and honey. Optionally for those following Ayurveda, honey can be added with the cacao in the end.
Add water to the saucepan and place it over the fire.
Mix everything till it is well combined and bring it to a boil.
Now turn the heat to the lowest possible and cover it with a lid. Simmer for 10-15 minutes.
Take the pan off heat and strain the liquid through a sieve and then add it back to the saucepan.
Meanwhile chop 20g of cacao finely using a knife or a grater. In warmer climes, chop it into chunks
Add the chopped cacao and whisk well till they are well combined.
Cover the sauce pan and turn on the heat to low. Simmer for 2 minutes.
Pour into a cup. Add a slice of kinnow. Sip slowly and feel the warmth.