Description
This hot chocolate is what you actually want when you get the faintly brown stuff from the coffee shops on a cold day: dark, spicy and incredibly warming without being unbearably sweet. Well worth it.
Ingredients
- 1 ounces, weight Bitter Chocolate (70% Cocoa Or Greater), Grated (The Better Quality The Better)
- 1 teaspoon Good Dark Cocoa Powder
- 1 cup, 2-⅔ teaspoons, ⅞ pinches Or A Large Mugful Of Milk (Anything Else But Skimmed)
- 1 pinch (large) Cayenne Pepper
- Nutmeg, Grated
- ¼ teaspoons Cinnamon
- 2 teaspoons Runny Honey, To Taste
- A Shot Of Bourbon, Scotch Or Rum (optional)
Preparation
Add the chocolate, cocoa, milk and spices to a pan and heat, whisking, until nearly boiling. Meanwhile, heat a mug by filling it with boiling water. Add honey to taste—how much will depend on the sweetness of your chocolate. Adjust the spices; I usually up the chilli at this point, but then I’m a nut for that. The cinnamon and the nutmeg shouldn’t overwhelm the rich dark chocolate flavour, but should definitely be discernable.
Whisk to make sure everything is dissolved, and then whisk furiously to achieve just a bit of froth on the top. Empty the hot water out of your mug, and replace it with the hot chocolate. Add a shot of spirits if desired, turn on something relaxing to listen to or watch, and curl up somewhere in a dressing gown and fluffy slippers until the world is a better place …
