There are many styles of hot chocolate, and ours have evolved over the years. Anika used to always add a bit of alcohol to hers, (which Fleurie quickly got on board with, especially after our trip to Scotland where we regularly added a dram of whisky to warm us up). We also love adding spices and orange zest. Sometimes we go for a lighter, milkier version, but the recipe below is for the ultra-thick and richly flavoured kind – thickened with an egg yolk!
For two people, you will need:
Milk, any kind (we use whole oat milk, which is a bit sweeter so you may wish to add a bit of sugar otherwise) – you’ll need about 2 small cups
2 egg yolks (use the whites to make a sour cocktail, of course!)
50g of Green and Black’s Maya Gold
20g of good quality dark chocolate (we use Green and Black 70% cooking chocolate)
1 tablespoon good quality pure cocoa powder, sieved
Freshly grated nutmeg (generous pinch, or two)
Ground cinnamon (generous pinch)
Pinch of sea salt
Fresh or ground ginger (optional)
Alcohol of your choice – we like a shot of dark rum and a shot of Cointreau or Amaretto for two servings, but whisky can also work well. Feel free to experiment with other liqueurs.
For the cream:
Clementine zest from one clementine (or half an orange)
Vanilla extract (capful)
Double cream (about three tablespoons)
Teaspoon of maple syrup or runny honey
You’ll also need a good whisk – ideally an electric one and then one for the pan
Method:
1. To start, heat the milk and cocoa powder (whisk to ensure there are no lumps) in a pan on a medium heat until it’s reduced by about a third to a half.
2. Whilst the hot chocolate is cooking, make the cream – whisk the double cream until it gets to stiff peaks. Then, add the clementine zest, maple syrup and vanilla extract, and mix in. Taste for balance (it should taste like heaven). Keep cool.
3. Whisk up two egg yolks in a large bowl with your electric whisk, and slowly pour in the hot milk whilst whisking, until it starts to thicken.
4. Quickly add your mixture back onto the pan on a low to medium heat, with the spices and salt, stirring regularly until it’s like a thin custard. Add the chocolates, broken into pieces, and keep stirring until you have a thick, glossy mixture that leaves a line when you run your finger through it (see below.)
5. Turn off the heat, and add the alcohol – don’t let the alcohol heat up or it will evaporate. You can add it directly to your mug if you prefer, although it will taste a bit more ‘raw’ and punchy.
6. Pour into two small mugs, topping with the whipped cream:
Enjoy this indulgent treat in place of pudding, or for pure comfort on a cold day.
Stay salty af,
Anika & Fleurie