Mugwort Hot Chocolate
Mugwort is a relative of Sage, and it just so happens to marry wonderfully with cocoa-infused milk, nutmeg and cinnamon to create a delicious hot chocolate. We especially enjoy these around the fire on Autumn evenings. A warming tipple as the colder months set in.
Prep Time: 5 Mins
Cooking Time: 5 Mins
Quantity: Makes 2 mugs
- 1 x small handful of fresh or dried mugwort leaves and flowers.
- 1 tspn Cinnamon Powder
- 0.5 tspn Ground Nutmeg
- 400ml Whole Milk
- 1.5 tspn of cocoa powder (per cup)
- 1 tspn of sugar (per cup)
- Harvest and wash / dry the desired amount of Mugwort leaves and flowers.
- Add the milk to a saucepan along with the fresh / dried Mugwort, Cinnamon and Nutmeg. Gently warm on a low heat to infuse for about 10 minutes. Don't let it boil!
- While the milk is infusing, put the cocoa powder and sugar in a mug with a small splash of cold milk and stir well to create a paste.
- Strain the infused milk into the mug and stir well.
🚫 As Mugwort contains Thujone, I use only a very small amount in the milk infusion when preparing an occasional small mug for Arthur.
Mix it up ...
If you want more of Mugworty flavour add more into the milk infusion. You can also experiment with different spices in the infusion mix or substitute Mugwort for Wild Thyme, or other savoury herbs, such as Lavender.