As it is a cold, rainy August afternoon we decided to have hot chocolates. For the children I just warm milk then whisk in the chocolate until it melts then top with the whipped cream and dust with cinnamon and cocoa powder (just like the Hot Chocolate recipe in ‘Apples For Jam’). But if I am making it for myself I borrow ideas from Nigella. This recipe is a combination of both recipes.
Sipping the hot chocolate through the lightly sweetened cream beats a marshmallow anytime.
indulgent hot chocolate
100g bittersweet dark chocolate (I use the Callebaut chocolate buttons)
2 cups milk, full-cream
1 cinnamon stick
1 teaspoons honey
1 teaspoon brown sugar
1 teaspoon pure vanilla extract
an optional 1 tablespoon of dark rum, brandy or whatever takes your fancy
1 teaspoon icing sugar, sifted
ground cinnamon and cocoa powder for dusting
Heat the milk in a medium saucepan then stir in the chocolate buttons, cinnamon, honey and sugar until the chocolate melts. Add the vanilla and optional alcohol. Taste and adjust if need be. Remove cinnamon stick.
Whisk together the cream and icing sugar until soft peaks form.
Pour hot chocolate into tea cups, coffee cups or mugs. Carefully spoon the cream over the top of the hot chocolate then sprinkle with cinnamon and cocoa.