Mastiha Spiced Hot Chocolate Recipe

I gotta say, I was super excited when I first mixed up whole milk with dark chocolate and all those wild spices—cinnamon, cardamom, and even a dash of mastiha—and this hot chocolate turned out to be the perfect chilly day pick-me-up that’s both rich and surprisingly cozy.

I luv making this Mastiha Spiced Hot Chocolate becaus its simplicity and rich flavor warms me up any day. I mix whole milk, water, dark chocolate, cocoa powder, sugar, cinnamon, cardamom, salt, mastiha resin and vanilla extract on low heat to create a smooth, energizing drink.

Ingredients

• Whole milk: Provides protein, healthy fats, and creaminess making the drink rich and velvety.
• Dark chocolate: Packed with antioxidants, bittersweet intensity that gives deep cocoa flavor and slight warmth.
• Unsweetened cocoa powder: Yields robust, pure chocolate taste; adds fiber and savory complement to sweetness.
• Mastiha resin: Offers unique herbal aroma and a secret earthiness that transforms the chocolate experience.
• Cinnamon and cardamom: Bring warmth, spice, and a hint of sweetness to perfectly balance flavor.
• Water: A light base that helps dissipate heat and meld all flavors together seamlessly.
• Sugar: Adds quick energy and moderate sweetness balancing the cocoa bitterness.

Ingredient Quantities

• 2 cups whole milk
• 1/2 cup water
• 2 oz (about 60 g) dark chocolate (70% cocoa), roughly chopped
• 2 tbsp unsweetened cocoa powder
• 1 to 2 tbsp sugar (depending on how sweet you like it)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• A pinch of salt
• 1/4 tsp ground mastiha resin (if you cant find it, a few drops of mastiha extract works fine)
• 1/2 tsp vanilla extract
• Whipped cream to top (optional)

How to Make this

1. Pour 2 cups of whole milk and 1/2 cup of water into a saucepan and heat over medium-low heat until it’s warm but not boiling.

2. Add the roughly chopped dark chocolate into the pot and stir it continuously until the chocolate is completely melted.

3. Slowly whisk in 2 tablespoons of unsweetened cocoa powder, making sure there aren’t any clumps.

4. Stir in 1 tablespoon of sugar (or 2 if you like it sweeter) along with a 1/2 teaspoon of ground cinnamon, a 1/4 teaspoon of ground cardamom, and a pinch of salt.

5. Sprinkle 1/4 teaspoon of ground mastiha resin into the mix; if you can’t find the resin, a few drops of mastiha extract will work just fine.

6. Continue stirring the mixture so that all the flavors blend well and nothing sticks to the bottom of the pan.

7. Let the mixture heat gently for a couple of minutes, but make sure it doesn’t boil as that might make it taste off.

8. Remove the pan from the heat and stir in 1/2 teaspoon of vanilla extract.

9. Give it a taste and adjust the sugar if needed, then let it sit for another minute.

10. Pour the spiced hot chocolate into your favorite mug and top with whipped cream if desired. Enjoy your warm treat!

Equipment Needed

1. Saucepan
2. Knife and cutting board for roughly chopping the chocolate
3. Measuring cups for the milk and water
4. Measuring spoons for the cocoa powder, sugar, cinnamon, cardamom, mastiha resin/extract and vanilla extract
5. Whisk to stir in the cocoa powder
6. Stirring spoon to mix all the ingredients continuously
7. Stove to heat the saucepan
8. Oven mitt or pot holder to safely remove the pan from heat
9. Mug to serve your hot chocolate

FAQ

• Q: Can I substitute whole milk with another type of milk?
  A: Yeah, you can use almond or cashew milk if you want, but it might change the flavor a bit.
• Q: What if I don’t have dark chocolate?
  A: You can use milk chocolate instead, but just remember that it’ll be sweeter so you might wanna cut down on the sugar.
• Q: How should I mix in the mastiha resin?
  A: If you’re using the resin, try grinding it a bit before adding, so you don’t get any clumps in your drink.
• Q: Can I tweak the spices?
  A: Absolutely, if you don’t like cardamom, you can leave it out or add a bit more cinnamon instead for a warm kick.
• Q: How long do I heat the mixture?
  A: Heat it on low heat for about 5 to 7 minutes, just enough so everything melts and blends together well.

Mastiha Spiced Hot Chocolate Recipe Substitutions and Variations

• If you’re low on whole milk, try using almond or oat milk. It gives a slightly different taste but still works great.
• You can replace the dark chocolate with a similar percentage chocolate or semi-sweet chocolate if you cant find the 70% variety.
• If sugar’s not your thing or you want a healthier alternative, a bit of honey or maple syrup can be used, but keep in mind they bring their own distinct flavor.
• For the mastiha resin, if you cant get the ground version then go with a few drops of mastiha extract. It might not be the exact same but it works in a pinch.
• If you’re out of vanilla extract, a half teaspoon of almond extract could be a cool alternative. Just know it changes up the flavor a bit.

Pro Tips

1. When heating the milk and water, keep it on medium-low heat and stir constantly so nothing burns on the bottom. If it gets too hot it can change the flavor, so don t let it boil.

2. Before you whisk in the cocoa powder, try sifting it to avoid any lumps. Trust me, clumpy cocoa powder ruins the smooth texture of the drink and it gets real gritty.

3. As you add the chocolate, keep stirring continuously until its fully melted. This not only makes sure the chocolate blends well with the warm liquid but also prevents any scorching that might give your hot chocolate a burnt taste.

4. If you can t get your hands on ground mastiha resin, a few drops of mastiha extract works pretty well. But if you really want that unique flavor kick, try to find the resin so you dont end up with a flavor that feels like its missing something.