Inka with a hint of gingerbread
Ingredients:
- 10 teaspoons of Inka Chocolate
- 1 teaspoon of honey
- 4 small gingerbread cookies
- 1 glass of milk (cow’s milk or Inka plant-based beverage)
Home-made gingerbread spice for coffee:
- 3 cardamom pods (crack them open and remove the seeds)
- a 2 cm piece of cinnamon stick
- 2 cloves
- 1 tiny whole peppercorn
- a knob of ginger root (the size of a hazelnut)
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Method
Place all the spices, apart from ginger, in a mortar and grind them into powder. Grate the ginger on the small holes on a cheese grater and squeeze the juice from the ginger bits. Add ginger, spices and Inka to a jug - pour over a glass of boiling water, add honey and a glass of milk (frothed). Pour into mugs. Adorn with gingerbread cookies - crush one into the mug and place the another on the top of the drink. Serve immediately.
