The evenings here in Australia have finally started to cool down, so naturally it was time to brew a spot of rich, spicy hot chocolate. Any excuse, right?
Ok, so this isn’t the healthiest thing you’re going to have today, by oh my is it delicious! This recipe has a lovely gentle spice to it (similar to a Mexican hot chocolate) and I highly recommend going the whole hog and topping it off with whipped cream. Spicy hot chocolate and cold thick cream? Yes ma’am!
You will need:
- 2 cups milk of your choice
- 2 Tbs good quality unsweetened cocoa
- 2 Tbs soft brown sugar
- 1 cinnamon stick
- 1 pinch dried chilli flakes
- 1 pinch nutmeg
- 1/2 tsp. vanilla extract (essence is fine too)
- 1/2 star anise
- Toppings of choice (I used marshmallows and whipped cream)
Makes 2 cups
Pour your milk and sugar into a saucepan and slowly bring to simmer. Whilst the milk is heating up gently whisk in your cocoa powder. Once there are no lumps drop in your spices and vanilla. When the milk starts to slowly bubble away turn up the heat until it comes to the boil. Remove saucepan form the heat and place the lid on top. Allow the ingredients to seep for another 5 minutes.
Strain mixture through a fine sieve and divide between 2 cups, top with whipped cream and marshmallows and serve immediately. Best enjoyed snuggled under a blanket or next to an open fire.
Hint: add a shot of dark rum for a extra warming kick!