A SPICY DECEMBER | In Cooperation with Kotányi

For this little story, I have teamed up with Kotányi, who have asked me to create three spicy recipes for them using their amazing selection of spices. The first one is a super simple fudge brownie that has a little twist to it. Brownies are probably one of the easiest things you can bake but with only a little more work you can seriously spice things up (pun intended). I decided to add some cinnamon, ginger, cardamom and ground cloves to the mix for that perfect Christmas taste and to make it even more delicious I also added some caramelized pecans on top. The other two recipes are my favourite comforting winter drinks. A Cashew Chai Latte, which is the only Chai Latte recipe you will ever need, trust me on this! And a Chili Hot Chocolate for anyone who needs a little kick in the afternoon. 

I have always loved baking with spices because it just offers so many possibilities and can make even the simplest recipe a little bit more interesting.

Spicy Fudge Brownies with Caramel Pecan Nuts


• 170g or 1/2 cups of spelt flour

• 1 pinch of salt
• 1 tsp of baking soda
• 4 tbsp cocoa powder

• 1 vanilla pod
• 1/2 tbsp of cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp ground cardamom• 60ml or 1/4 cup of melted coconut oil
• 150g of dark chocolate (70% and more)
• 240 ml or 1 cup of plant-based milk (room temperature

• 1 tsp of apple cider vinegar
• 150g or 3/4 cup of raw cane sugar
• 300g or 2 1/2 cups of pecan nuts
• 1 tbsp of coconut oil
• 50g or 1/4 cup of raw cane sugar



  1. Preheat the oven to 180°C
  2. Add the flour, salt, baking soda, cocoa powder, cinnamon, ginger, cloves and cardamom in a large bowl and mix well.
  3. Add the plant-based milk to a bowl and whisk in the apple cider vinegar
  4. Next, melt the coconut oil on low heat, chop up the chocolate into little pieces and add to the hot coconut oil and stir until the chocolate has melted.
  5. Now add the sugar to the melted chocolate and oil and whisk until combined.
  6. Add the chocolate and sugar mix and the milk to the dry ingredients, scrape out the inside of the vanilla pod and add as well. Now stir until combined.
  7. Chop up half of the pecan nuts and add to the brownie batter.
  8. Line a small baking dish with parchment paper and stir in the batter.
  9. Bake for 30 minutes.
  10. While the brownies are in the oven, roughly chop the remaining pecan nuts and add to a skillet over medium heat. Add 1 tbsp of coconut oil, 1/4 cup sugar and stir for about 3-4 minutes until the nuts are evenly coated. Immediately spread the nuts out on a sheet of parchment paper and let them dry.
  11. Once the brownies are baked let them cool for about 5-10 minutes, slice and then crumble up the caramelized nuts and serve on top of the warm brownies.

Cashew Chai Latte

Ingredients for 2 servings:

• 1 cinnamon stick
• 1 tbsp of whole black peppercorns

• 5 cloves
• 3 cardamom pods
• 4 slices of fresh ginger
• 240ml or 1 cup of water
• 1 tbsp of black tea leaves (or 2 bags)

• 60ml or 1/4 cup of maple syrup
• 480ml or 2 cups of cashew milk



  1. Place the cinnamon, peppercorns, cloves and cardamom in a saucepan and toast over medium heat. Stir occasionally for about 4 minutes.
  2. Now add the water and the ginger and simmer for 5 minutes.
  3. Remove the saucepan from the heat and add the black tea, cover and let it brew for 5-10minutes, depending on how strong you like it.
  4. Next stir in the maple syrup.
  5. Pour the tea through a fine sieve into 2 large mugs.
  6. Finally, froth the cashew milk and stir into the tea alternatively heat up the coconut milk in a saucepan and then froth with an immersion blender and then add to the tea.
  7. Serve immediately.


*Tip: You can make larger amounts of the tea and keep it in the fridge. When you’re ready to have your Chai Latte, simply heat up the tea combined with the milk.

Hot Chilli Chocolate

Ingredients for 2 servings:

• 480ml or 2 cups of almond milk

• 2 tbsp cocoa powder
• 3 tbsp of coconut sugar
• 1 tsp of chilli powder
• 100g of dark chocolate (70% or more)

• a pinch of salt
• a couple of chilli threads for serving


  1. Chop the chocolate into small pieces.
  2. Heat up the almond milk over medium heat, just before it’s about to simmer take it off.
  3. Stir in the cocoa powder, coconut sugar, chilli powder and salt and chocolate.
  4. Now whisk until the chocolate has melted.
  5. Pour into 2 mugs and serve with some chilli treads on top.

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