Spiced hot chocolate
- 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
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.)
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.
Once the chocolate has been added and mixed through, you may add some sugar to taste (but it is preferred bitter).
Add the cayenne pepper or chilli and the brandy and stir until mixed through.
Serve in little jam jars and top with the whipped cream and chopped chocolate.