INGREDIENTS
25 g. light muscovado sugar (more if you like it sweet)
20 g. dark cocoa powder
100 g. Caribbean 66% dark chocolate
Spice of your choice, e.g. chilli, cinnamon, nutmeg, cardamom or ginger
DIRECTIONS
Heat 500 millilitres of water, the sugar and cocoa powder in a pan and simmer for three minutes. Break the chocolate into pieces and add to the pan.
Using an electric hand mixer, blend for one minute, adding any spices that you are using at this point. Bring the hot chocolate back to simmer for two minutes and serve.
For whisky hot chocolate: Follow the recipe above but add at the beginning of making the hot chocolate one teaspoon of black cardamom, a quarter teaspoon of ground cayenne pepper for a sultry warmth and kick, and finally half a teaspoon of ground ginger.
Once cooked pour into mugs and allow to cool for five minutes. Just before drinking add a generous dram of your favourite whisky. By adding the whisky after allowing the hot chocolate to cool for five minutes, the alcohol isn’'t cooked off, leaving complex flavours and a warmth that really will get right through to your bones.
For red wine hot chocolate: Follow the recipe above but replace half the water with your favourite red wine. Add to the recipe at the beginning of making the hot chocolate the zest of one orange, one cinnamon stick broken in half, half a teaspoon of nutmeg and the same of cardamom. Once cooked, take off the heat and allow to infuse for five minutes. Strain into a serving jug, adding a delicate sprinkle of cinnamon on the top and serve. This recipe includes red wine but it’s also gorgeous with red grape juice or prune juice for a non alcoholic version.
Serves 2
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