It’s that time of year again… As the days get colder, we need to bring out the hot chocolate. We’re always in search of the holy grail of recipes and eagerly blend a cup that we can serve to impress. Making a cup of hot chocolate in winter is equivalent to a backyard barbecue in summer. It’s a source of pride; a badge of honour. Here’s a recipe to wow your guests who will crown you the number one hot chocolatier in the world.
Half litre of whole milk, or your choice of milk.
1 tbsp best quality organic cocoa powder mixed with ½ tsp of cold water
¼ tsp cinnamon
100 grams dark chocolate 70%
1 tsp brown sugar
¼ tsp salt
¼ tsp pure vanilla
pinch of cayenne pepper (optional)
Pour milk into a medium size pot on medium high heat until it starts to foam. Turn heat down to low simmer. Mix cocoa powder and cinnamon with a tsp of cold water to make a paste. Whisk this into the milk and keep whisking until it is incorporated. Coarsely chop the dark chocolate and start whisking it into the simmering milk. Add salt. When the chocolate is melted, taste. If it needs more sugar, add brown sugar. Add Vanilla. Add cayenne pepper. Keep whisking on low simmer until the hot chocolate is the desired thickness. Enjoy.
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Associate Publisher and Executive Editor of DINE and Destinations magazine.