2 cups milk
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 tsp ground Timut Peppercorns
1/8 tsp Himalayan Salt
2 tsp Natural Mexican Vanilla

Timut Peppercorns (or Timur) grow in Nepal and are related to the Szechuan Peppercorn. They deliver a subtle heat along with a bit of a pinch or sting. They have a floral-citrus quality and can be used as a stand-alone pepper or in a peppercorn blend. Timut Peppercorns work perfectly in this hot cocoa alongside a nice splash of Natural Mexican Vanilla and a sprinkling of Himalayan Salt.

Love the idea of spiced hot chocolate? We do, too! Check out our Aztec Spiced Cocoa with cayenne and cinnamon – a definite warm up!


1.In a small saucepan over low heat, whisk together 1/4 cup milk, cocoa powder, sugar, Timut peppercorns and salt. Heat until the sugar dissolves. Splash in a little additional milk if the mixture is too thick. Once the sugar is dissolved, add in the remaining milk and extract. Bring just to a simmer, then turn off heat and serve. For a frothy mixture, blend the hot chocolate in a blender - just take care to vent the lid while blending the hot liquid.

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