HotChoclate
Proper hot chocolate is a piece of culinary first aid that ought to be in everyone's repertoire – I like to keep it simple, but this recipe is easy to customise with anything from cardamom to Nigel Slater's intriguing suggestion of lavender. Experiment – all you have to lose is your waistline.
Serves 2
450ml whole milk
70g 70% cocoa chocolate, finely chopped or grated
30g good-quality milk chocolate, finely chopped or grated
75ml single cream
Scant ¼ tsp ground cinnamon
Pinch of salt
1. Warm about 150ml milk in a pan over a medium heat and stir in the chocolate. Continue to stir until the chocolate has melted into the milk, then whisk in the remaining milk and the cream.
2. Continue to heat until the mixture is hot, but not boiling, then add the cinnamon and a pinch of salt. Taste, adjust if necessary, and serve. For a frothy finish, whisk vigorously just before pouring.
Serves 2
450ml whole milk
70g 70% cocoa chocolate, finely chopped or grated
30g good-quality milk chocolate, finely chopped or grated
75ml single cream
Scant ¼ tsp ground cinnamon
Pinch of salt
1. Warm about 150ml milk in a pan over a medium heat and stir in the chocolate. Continue to stir until the chocolate has melted into the milk, then whisk in the remaining milk and the cream.
2. Continue to heat until the mixture is hot, but not boiling, then add the cinnamon and a pinch of salt. Taste, adjust if necessary, and serve. For a frothy finish, whisk vigorously just before pouring.