Name: Spiced Dark Hot Chocolate
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Dark Chocolate, high quality, roughly chopped; 400 ml Whole Milk, room temperature; 50 ml Fresh Cream, heavy cream if available; 1 tbsp Cocoa Powder, unsweetened; 2 tbsp Sugar, granulated, adjust to taste; ¼ tsp Ground Cinnamon, finely ground

15 mintotal

Prep 5 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

100 gDark Chocolatehigh quality, roughly chopped
400 mlWhole Milkroom temperature
50 mlFresh Creamheavy cream if available
1 tbspCocoa Powderunsweetened
2 tbspSugargranulated, adjust to taste
¼ tspGround Cinnamonfinely ground

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes warming the milk gently and melting the chocolate over low heat.

Method

Using a sharp knife, roughly chop the dark chocolate block into fine pieces so it melts rapidly and evenly.
In a heavy-bottomed saucepan, combine the full fat milk and fresh cream. Warm over medium heat until small bubbles appear at the edges; do not let it reach a hard boil.
Reduce the heat to low. Add the unsweetened cocoa powder, sugar, and cinnamon powder to the warm milk.
Whisk the milk until the dry powders dissolve without forming lumps.
Add the chopped dark chocolate pieces directly into the steaming milk mixture.
Stir continuously with a spatula or whisk on very low heat until the chocolate melts into a thick, glossy liquid.
Pour immediately into thick mugs and serve piping hot.

How to tell it's done

The hot chocolate should be velvety and thick enough to coat the back of a spoon without turning pasty.

Getting it right

Tip

Add a tiny pinch of sea salt at the end if the drink tastes too sweet; it makes the chocolate flavor clearer.

What to serve it with

Serve on a chilly evening alongside toasted marshmallows, buttery shortbread cookies, or a warm croissant.

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