Spiced Hot Chocolate

From issue #4.
Photography by Photography by Becky Nunes.
Spiced Hot Chocolate

Serves: 4


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


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