Spiced hot chocolate
Ingredients
- 500g 80% couverture chocolate
- 750ml (3 cups) milk
- 2 cinnamon sticks
- 2,5ml (½ tsp) cayenne pepper or chilli powder
- 75ml (3 shots) brandy
- 125ml (½ cup) fresh cream, whipped to fluffy peaks
Instructions
1
Finely chop your chocolate. (The best way is to pop it in the freezer for an hour and then run it through a food processor quickly.)
2
Gently bring the milk and cinnamon sticks to just below a simmer in a saucepan over medium heat. Keeping aside a little of the chocolate for serving, add the remaining chocolate slowly, constantly stirring with a whisk so that the chocolate doesn’t sink to the bottom and burn.
3
Once the chocolate has been added and mixed through, you may add some sugar to taste (but it is preferred bitter).
4
Add the cayenne pepper or chilli and the brandy and stir until mixed through.
5
Serve in little jam jars and top with the whipped cream and chopped chocolate.
