Pink peppercorns are not actually a variety of pepper (rather, they are berries), so the flavor profile is very food-friendly.
Desert sage & eucalyptus on the nose, round silky mouthfeel, with notes of papaya, tropical fruit, and hibiscus. Light, spicy finish.
This collaboration originated in the SF Ferry Terminal Farmer's Market. We noticed the feathery fronds and blushing buds of pink peppercorn and were taken in by the berry's wild olfactory marriage of notes, simultaneously floral and herbaceous, both spicy and sweet.
Hangar 1 Pink Peppercorn Vodka 4 cups whole or 2% milk 3/4 cup dark chocolate (60%) disks (or cut into small pieces) 3/4 cup milk chocolate disks (or cut into small pieces) 1/4 cup sugar 1/4 teaspoon cinnamon 1 teaspoon vanilla pinch of saltPREPARATION:
Bring the milk to a simmer in a small saucepan. Meanwhile, combine the chocolate pieces and sugar in a small bowl. When the milk is simmering, add 1 cup of the milk to the chocolate and sugar mixture and stir until the chocolate is mostly melted. Add the mixture back to the saucepan and bring to a gentle simmer, whisking constantly. Season with cinnamon, vanilla, and a small pinch of salt. Serve in warm mugs, with 1 ounce of Pink Peppercorn Vodka per 4 ounces of hot chocolate.share this: