Spiced Hot Chocolate
Photography by Photography by Becky Nunes.
Serves: 4
INGREDIENTS
100 grams good quality dark chocolate
3 cups milk
1 cinnamon quill, broken up
2 tablespoons golden syrup
2 tablespoons Dutch cocoa
1 egg white (optional)
2 tablespoons brandy, Amaretto, Kahlua or other favourite liqueur
METHOD
Roughly chop the chocolate and place with the milk, cinnamon, golden syrup and cocoa in a saucepan. Heat gently over a low heat, stirring to melt the chocolate. Strain the mixture through a fine meshed sieve into a clean pan. Use a whisk to froth up the hot chocolate while continuing to heat to just below boiling point.
For a firmer foam; beat an egg white in a separate bowl until soft peaks form, add to the hot chocolate and whisk until amalgamated. Remove from the heat, stir in the brandy and serve. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!