The Best Hot Chocolate Evar

by m4t
I like to serve this in small chinese tea bowls, after a meal. It's very rich, and if served in big mugs often leads to feeling pukey.

ingredients

  • Full cream milk
  • Double Cream
  • Chocolate
  • Salt/Sugar
  • Cinnamon/Nutmeg/Vanilla/Cardamom

method

Combine milk, cream, pinch of salt and nutmeg/cinnamon/cardamon/spice of your choice, heat gently.

Break up chocolate and add to warm milk mixture. Stir/Whisk until completely smooth - DO NOT BOIL!

Add sugar to taste - some high-cocoa chocolates benefit from a little sugar. Heat to 85-90 deg C, then remove from heat and cover.

Allow to cool to below 20 deg C (this is important!), before reheating to 85-90 and serving.


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