toasted sesame & chili crunch hot cocoa

this is not for the traditionalists

there’s a lot going on right now; I’m keeping this short & sweet

That was not an intentional pun but the recipe below is both short… and sweet. If you’re currently or have recently been affected by the wildfires in the greater los angeles area or the blizzard conditions across the midwest, my heart goes out to you & your family.

It’s been quite the start to 2025.

If you have the ingredients on hand (& mental capacity) to whip up my toasted sesame-chili crunch hot cocoa, do so at your earliest convenience. It’s pleasantly sweet & a little nutty with a kick of heat. This was not made for the traditionalists who idolize the pure, simple pleasure of a classic hot cocoa.

This is for those who want something different & unique but somehow still familiar.

recipe!

toasted sesame & chili crunch hot cocoa

2 servings 5 mins prep + 5 mins cook | 10 mins total time

ingredients

• 3 1/2 ounces dark chocolate, roughly chopped

• 1 1/2 tablespoons granulated sugar

• 2 1/2 tablespoons unsweetened cocoa powder, sifted

• 1 cup whole milk, divided

• 1 teaspoon corn starch

• 3/4 teaspoon toasted sesame oil

• 2 teaspoons chili crunch, 1 teaspoon per serving

instructions

To a bowl, whisk together 1/4 cup milk & cornstarch. Set aside. Add cocoa powder & sugar to a separate bowl, whisk & set aside.

In a small pot, heat remaining milk (3/4 cup) over medium heat until it begins to bubble. Reduce heat to low then add in corn starch-milk slurry & cocoa-sugar mixture, whisking until smooth. Add in chopped chocolate & whisk until melted. Remove from heat & whisk in oil. Serve immediately; pour into two mugs & top with chili crunch. Swirl chili crunch for added visual effect. Mix thoroughly before enjoying.