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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.