Tuesday, 5 January 2010
I'm a little delayed but I'd like to wish you all a happy new year! I hope 2010 brings you lots of delicious food, good health and happiness. I had a lovely christmas and new year, I ate more food than is ever necessary and enjoyed every last bite.
We've had loads of snow here over the holiday period and we've more on the way. It's so cold that the screenwash on my boss' car was freezing as it hit the windscreen yesterday. We had some friends over when the snow was quite deep and decided to treat them to a nice soothing mug of mexican hot chocolate when they arrived. They certanly needed it!
The recipe is really simple and is largely assembly rather than real work. Most of the time is hands off so you're not constantly watching the pan to make sure the milk doesn't boil over. The ingredients are also simple with nothing too exotic so you may have everything you need in your cupboards without having to brave the weather with a trip to the shops.
The hot chocolate is delicious and warming. The gentle spices really lift the flavour and make it something special. I chose to garnish ours with some fresh whipped cream and grated dark chocolate though you could use marshmallows or anything else that you fancied! The drink is smooth and sweet with a good chocolate flavour. Do try to use the best quality dark chocolate you can get as it is the main flavour of the drink. The following recipe is enough for 4-5 people depending on the size of your mugs.
1 litre milk
1 cinnamon stick
115g dark chocolate chopped into small pieces
2-3 drops of almond extract
Whipped cream and grated chocolate to serve
Pour the milk into the cooking pot with the cinnamon and cloves. Cover and switch the slow cooker to high. Heat the milk for an hour or until the milk is almost boiling.
Add the chocolate pieces and almond extract to the milk and stir until melted.
Fish out the spices and then, using a stick blender, whizz the mixture until frothy.
Ladle the hot chocolate into mugs and top with cream and grated chocolate.