Project C Project C
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Chocolate-coconut milk with flavours
(vanilla – cardamom – orange – piment d’Espelette)

For 4 servings | Preparation: 30 minutes - Cooking time: 10 minutes 


Additional kitchen equipment


1/2 l full-fat milk 
1/2 l coconut milk 
175g milk chocolate 
175g fondant chocolate 
1 vanilla pod 
2 cardamom pods 
3 slices fresh orange 
1/2 teaspoon piment d’Espelette 

Ingredients for Ruby chocolate milk 
1/2 l full-fat milk 
1/2 l coconut milk 
350g Ruby chocolate 
2 slices lemon 
juice of half a lemon 
1 vanilla pod 
½ teaspoon piment d’Espelette 
3 tablespoons cranberry jam

Additional kitchen equipment

hand-held mixer 


Pour both the milk and the coconut milk in a saucepan and bring to the boil. Half the vanilla pod lenghtways and scrape the vanilla seeds out of one half (the other half of the vanilla pod can be used in another recipe). Add the emptied vanilla pod half and the vanilla seeds to the milk mixture. 


Crush the cardamom pods in a mortar and add to the milk, together with the orange slices and the piment d’Espelette. Leave to infuse for 30 minutes. Strain the milk and reheat it. Stir in the chocolate until it has completely melted and serve. 


For Ruby chocolate milk - Follow the method for the chocolate-coconut milk as written above. Take care not to let it boil because it burns easily. As a final touch add the cranberry jam, mix and strain if necessary.