Tonight I was in the mood for a thick, Spanish/Italian/Belgian style hot chocolate. Instant powder and boiling water did not fit the bill, so I threw together what cocoa products were around and success! A rich, thick, indulgent night time drink good enough to coat a hot sugary churro.
I thought I'd write the combination down so that others may enjoy too, or at least I can refer back to this post to recreate:
- 2 squares bourneville
- 2 squares lindt caramel
- 2 ts green & black's chocolate powder
- 2 ts tesco's finest salted caramel chocolate flakes
- 1/4 t ground cinnamon
- mug of skimmed milk
Put all of the above ingredients into a small saucepan on low, whisk until smooth and chocolate is dissolved into milk. Heat to just below boiling, pour into mug and wait for 15 mins for the flavours to infuse. (This is the hard part). Mine developed a skin, which in my opinion is the sign of a good hot chocolate. Enjoy alone or with a traditional European questionably-shaped hot donut. Or with a questionably shaped hot European. Whatever's available.
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Note: this is not a recipe to be followed religiously - despite how tasty it is - just throw what chocolate you have into a saucepan with milk and whisk. But I will say: the darker the chocolate, the richer the taste.
