Lumumba Swiss Hot Chocolate With Peppercorns Recipe

Indulge in the ultimate winter warmer: a luxurious Swiss hot chocolate infused with the surprising warmth of three-color peppercorns (black, green, and pink). This decadent recipe from MySwitzerland.com elevates the classic Lumumba with a sophisticated twist of spice. The rich, creamy chocolate is perfectly balanced by the subtle heat of the peppercorns, creating a truly unforgettable hot chocolate experience.

Prep Time 5 mins
Cook Time 10 mins
Calories 277.4 kcal
Protein 19g
Rating 5.0 (3 Reviews)
Lumumba Swiss Hot Chocolate With Peppercorns 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lumumba Swiss Hot Chocolate With Peppercorns

  • 2 cups whole milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar (or to taste)
  • Extra Dark Chocolate
  • 2 tablespoons dark rum (optional)
  • 1/4 teaspoon three-color peppercorn blend, or to taste
  • 4 ounces high-quality dark chocolate, chopped

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How to Make Lumumba Swiss Hot Chocolate With Peppercorns

  1. In a small saucepan, whisk together the milk, cocoa powder, and sugar.
  2. Heat over medium heat, stirring constantly, until the mixture comes to a gentle simmer.
  3. Remove from heat and stir in the chopped chocolate until completely melted and smooth.
  4. Return the saucepan to low heat and gently warm for 1 minute, stirring continuously.
  5. Remove from heat and stir in the rum (if using).
  6. Gradually add the three-color peppercorns, starting with a small amount and tasting as you go, until you reach your desired level of spice.
  7. Place a spoon in each heat-resistant glass before pouring in the hot chocolate. This helps prevent cracking.
  8. Pour the hot chocolate into the prepared glasses.
  9. Garnish with shaved dark chocolate and a dollop of whipped cream (optional).
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

50g

Fat

31g

Carbs

10g

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