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Chilli Hot Chocolate

Anisa Sabet

This chilli hot chocolate is creamy, rich, velvety and has a subtle spicy kick that you’re going to love. You won’t believe it’s completely vegan and refined sugar-free.

Chilli Hot Chocolate Anisa Sabet The Macadames-5


What you need

  • Medium saucepan
  • Whisk


  • 2 cups milk (almond, soy or oat would work well)
  • 1/2 cup coconut cream (NOT milk)
  • 2-3 tablespoons raw cacao
  • 3 tablespoons maple syrup (or to taste)
  • 25g sugar-free dark chilli chocolate
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt
  • Optional: for an extra kick, add a teeny tiny pinch of red pepper powder


  1. Bring the milk to the boil in the saucepan.
  1. Add the coconut cream, raw cacao and maple syrup. Mix until well combined. Stir through the chocolate until fully melted. Add the vanilla extract, salt and pepper powder (if adding) and take off the heat.
  1. Serve with a dollop of coconut cream + dust with extra cacao.  

Storage: hot chocolate is best fresh but will keep in an airtight container for up to 2 days.

For more recipes, check out Canberra based food and recipe blog, The Macadames.


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author