When it’s cold outside, hot chocolate is one of the simplest indulgences in life. Try this spicy variation on a classic. You’ll be pouring a second mug in no time. Don’t say we didn’t warn you…
- 150g dark chocolate, 70 per cent cocoa solids
- 4tbsp cocoa powder
- 4tbsp dark brown
- Muscovado sugar
- 1tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground ginger
- Pinch of ground cloves
- 1 vanilla pod
Finely grate the chocolate and refrigerate for about 20 minutes to firm up. Stir in all the remaining ingredients apart from the vanilla pod. Pour the mixture into a presentation bag or jar and add the vanilla pod. Attach a label with the following instructions:
To make the hot chocolate:
Heat 150ml milk, or milk and cream, and bring to the boil.
Place 3tbsp of the hot chocolate mix in a mug and pour over about 2-3tbsp hot milk. Stir until smooth, then pour in the remaining milk.
Add the vanilla pod, leave for a few minutes to infuse, then stir and serve. You can reuse the vanilla pod – wash well after use and leave to dry out.
For a really sumptuous drink, heat a mixture of milk and whipping cream and top with freshly whipped cream. There is no need to keep the mix in the fridge unless stored in a really warm kitchen.
This recipe first appeared here.Tags: How-To, Lifestyle, Seasonal