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Peppery Hot Chocolate

Peppery Hot Chocolate

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

Deliciously indulgent and dairy-free, this hot chocolate recipe is laced with punchy peppercorns for an unusual twist on the comforting classic. Written by trend-setting drinks expert Ryan Chetiyawardana, you can either opt for a cocktail-style version made with whisky or use a non-alcoholic spirit, if preferred. 
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  • 200g golden caster sugar
  • 1 tbsp pink peppercorns
  • ½ tbsp black peppercorns
  • 1½ tsp cornflour
  • 200ml oat drink (we used Oatly Oat Drink Whole)
  • 250ml oat single cream alternative (we used Oatly Creamy Oat Single Cream)
  • 70g vegan dark chocolate (we used Planet Organic No Added Sugar Dark 75% Chocolate), finely chopped, plus extra for garnish
  • 100ml whisky (check vegan if required), or 80ml non-alcoholic spirit
  • 4 tbsp oat double cream alternative (we used Oatly Whippable Creamy Oat), whipped


Step 1

Bring 100ml water to the boil in a pan. Remove from the heat, add the sugar and the peppercorns, and stir until the sugar dissolves. Allow to cool a little, then strain the mixture into a jug.

Step 2

Pre-warm 2 heatproof cups by filling them with hot water for a few mins, then emptying. Place a glass bowl over a pan of boiling water, making sure you don’t let the bowl touch the water. Add the cornflour and slowly whisk in the oat drink using a balloon whisk. Add the oat cream, and 45ml of the pepper syrup; whisk for about 10 mins until small bubbles form. Add the chocolate and a pinch of salt; whisk until it melts. Don’t allow the mix to boil, as it dulls the flavour. Set aside.

Step 3

Add 50ml whisky (or 40ml if using a non-alcoholic spirit) to each cup, then pour some hot chocolate into each. Serve immediately, topped with some whipped oat cream and a few chocolate shavings or curls. You can keep leftover syrup in a clean bottle in the fridge for 2 weeks.

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