Rose cocoa: Indulge in a fragrant chocolate treat

Ingredients for Rose cocoa

• 400 g full-fat coconut milk

• 30 g unsweetened cocoa powder, preferably Dutch-process

• 45 ml honey

• pinch kosher salt

• 15 g dried rose petals, plus more for serving

• 2.5 ml vanilla extract

How to make Rose cocoa

1. Heat 500 ml of coconut milk, 50 g of cocoa powder, 2 tablespoons of honey, a pinch of salt, 3 tablespoons of rose petals, and 500 ml of water in a medium saucepan over medium heat, whisking constantly until the cocoa powder is dissolved, which should take about 5 minutes.

2. As soon as the mixture starts bubbling, reduce the heat to maintain a gentle simmer and cook for a further 10 minutes, stirring occasionally to allow the flavours to infuse.

3. Stir in 1 teaspoon of vanilla extract.

4. Strain the cocoa mixture through a fine-mesh sieve into 2 large mugs.

5. Serve topped with additional rose petals.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.