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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.