Chocolate caliente
- Vuyelo Ndlovu
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Serves 2
Easy
Prep: 3 mins
Cook: 15 mins
0 reviews
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal322
- fat14g
- saturates9g
- carbs35g
- sugars31g
- fibre3g
- protein13g
- salt0.3g
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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.
Recipe from Good Food magazine, October 2021
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