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Chocolate caliente with whipped cream topping

Chocolate caliente

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Enjoy this indulgent hot chocolate on cold days. Thick and smooth, it's flavoured with cinnamon, vanilla, orange and lemon peel and topped with whipped cream

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal322
fat14g
saturates9g
carbs35g
sugars31g
fibre3g
protein13g
salt0.3g
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Ingredients

  • 500ml whole milk
  • 2 cinnamon sticks
  • large strip each of orange and lemon peel
  • ½ tsp vanilla extract
  • 4 tbsp cocoa powder (or use 175g chocolate chunks for extra richness)
  • 1 tsp cornmeal
  • 2 tbsp brown sugar
  • whipped cream, to serve

Method

  • STEP 1

    Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk.

  • STEP 2

    Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.

RECIPE TIPS

For boozy chocolate caliente, add 25ml brandy or sweet sherry. To make it extra-special, serve with warm churros for dunking.

Goes well with

Recipe from Good Food magazine, October 2021

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