On a recent trip to Mexico I was introduced to Chocolateria and discovered their delightful hot chocolate.And as they invented the drink I would expect nothing less. Here’s a version from ” Bold” by Nisha Katoona.
Ingredients
- 100 g dark/bittersweet chocolate plus extra, grated, to decorate, 85% cocoa solids or higher
- 600 ml whole milk
- Finely grated zest of 1 large orange
- 1 tsp natural vanilla extract
- ½ tsp ground allspice
- 1 tbsp runny honey
- 1 dried chipotle morita chilli
Servings:
Instructions
- Chop the chocolate into small pieces and place it in a saucepan. Add the milk, orange zest, vanilla, allspice and honey. Slice the chilli in half and add that too. Cook the hot chocolate over a low heat, stirring constantly, until the chocolate has melted and the mixture is homogeneous.
- Taste, and if you’d like it hotter, leave it over the heat for a little longer for the chilli to infuse more heat, but don’t let it boil.
- Pour the hot chocolate through a sieve/fine-mesh strainer into a jug, then divide it evenly among four small mugs. Sprinkle over a little more grated chocolate to decorate. Enjoy hot.
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