Spiced Hot Chocolate
Photography 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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