Spiced Dark Hot Chocolate
Photography Josh Griggs.
Smooth, rich and spicy, this twist on a classic hot chocolate is a beautiful post-dinner treat on a chilly night.
Serves: 1
INGREDIENTS
1 tablespoon good-quality cocoa or raw cacao
1 cinnamon quill
1 teaspoon brown sugar (or to taste)
½ teaspoon chilli powder
1 pinch cracked pepper
1 cup steamed whole milk
whipped cream and chilli powder, to garnish (optional)
METHOD
Place all ingredients in a medium saucepan and whisk to combine. Heat until hot but not boiling.
Remove from heat and discard cinnamon quill.
Pour into mugs and top with a dollop of whipped cream and a sprinkle of chilli powder, if desired.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.