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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!