Inspired living

Spicy Hot Chocolate Recipe

Healthy and Delicious Spicy Hot Chocolate using Timut Pepper

Credit: Lisa Guy

Timut pepper is a rare type of peppercorn traditionally grown in Nepal, which pairs beautifully with chocolate with its citrusy, grapefruit-like aroma and taste. Timut pepper is known for its trademark mild tingling or numbing feeling in the mouth after consuming.

Serves: 2



  • 2 cups milk of choice
  • 2 heaped tbsp raw cacao powder
  • Pinch timut pepper
  • Pinch ginger
  • Pinch chilli flakes
  • Pinch star anise
  • ½ tsp ground Ceylon cinnamon
  • ½ tsp vanilla paste or extract
  • Raw honey, to taste
  1. Place all ingredients in small saucepan over medium heat and stir until well combined. Heat for around 4 mins but don’t let it boil.
  2. Pour into 2 cups and top with a little extra cinnamon.
  3. Tip: Coconut milk makes a lovely creamy hot chocolate.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .