Hot chocolate is not one of my regular drinks. I only crave it a few
times a year, but when I do, a hot chocolate from a package wouldn’t
work for me. It has to be a real deal with real chocolate, with froth,
cream/milk and flavourings. This recipe is one of the best hot
chocolates I’ve ever tried. It’s smooth, it’s creamy, it’s frothy and
aromatic. A perfect treat for a weekday night.
recipe adapted from The Chocolate Deck: 50 Luscious Indulgences by Lori Longbotham
for 2 portions
- Brown sugar – 1/8 cup
- Ground almonds – 1 1/2 tablespoons
- Cocoa powder – 1/8 cup
- Salt – a pinch
- Milk – 1 1/2 cup
- Bittersweet or semisweet chocolate, chopped – 14 g
- Vanilla extract – 1/2 teaspoon
- Cinnamon stick – 1
– In a bowl mix ground almonds, sugar, salt and cocoa powder.
– In a small pot warm the milk with a cinnamon stick and chocolate. Stir occasionally until the chocolate melts.
– Add 1/2 cup of warm milk into the dry ingredients and mix well to get rid off any lumps.
– Pour the almond-milk mixture into the pot to the milk and bring it to boil.
– Add the vanilla, remove the pot from the heat, cover with a lid and let it steep for 3 minutes.
– Pour the hot chocolate through a fine sieve to remove cinnamon stick and ground almond.
– Whip the hot chocolate in a blender or using a hand mixer until it’s frothy.