Moroccan · Drink
Spiced Moroccan Hot Chocolate
A rich, thick hot chocolate warmed with the Moroccan spice cupboard — cinnamon, a pinch of ras el hanout, a whisper of chilli and orange-flower water. Deep and aromatic, it's a cosy winter cup that reimagines the familiar drink through Marrakech's fragrant lens.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Ingredients
- 400 ml milk
- 80 g dark chocolate, chopped
- 1 tbsp cocoa powder
- 1/2 tsp cinnamon
- Pinch of ras el hanout
- Tiny pinch of chilli
- 1/2 tsp orange-flower water
- 1 tbsp sugar or honey
Method
- 1
Warm the milk
Heat the milk with the cocoa, cinnamon, ras el hanout and chilli until steaming.
- 2
Melt chocolate
Add the chopped chocolate and whisk until melted and smooth.
- 3
Sweeten
Stir in sugar or honey to taste.
- 4
Perfume
Take off the heat and stir in the orange-flower water.
- 5
Froth
Whisk vigorously to a light froth.
- 6
Serve
Pour into cups and dust with a little extra cinnamon.
Chef's tips
- Use good dark chocolate for a rich, glossy drink.
- Keep the chilli to a whisper — it should warm, not burn.
- Add the orange-flower water off the heat so its aroma survives.
Frequently asked questions
Is spiced hot chocolate traditional in Morocco?
Hot chocolate isn't an ancient Moroccan tradition, but warming everyday drinks with cinnamon, ras el hanout and orange-flower water is — this is a modern cup built on classic Moroccan flavours.
Can I make it dairy-free?
Yes — use almond or oat milk and dairy-free chocolate for an equally rich result.