© 2011 Sinemage Hot Chocolate

 

It may be too early to speak about Spring down here, but it surely is on the way, as days are getting brighter and longer.

Early mornings and nights remain chilly though; And one of the little pleasure of the season is not only to indulge in comforting dishes, but also enjoy hot beverage.

Sometimes, at night, Paprika and I like to have a hot chocolate in place of a dessert. Such a sweet, easy and quick way to keep warm.

Depending on your taste or your diet you may want to prepare it and spicy it up, use chocolate or vegetarian milk… The most important is to use the best quality ingredients you can afford.

 

© 2011 Sinemage Sifting Cocoa

© 2011 Sinemage Milk

 

Here, our preference goes for a thick hot chocolate, made of full fat raw milk, rich in cocoa and enhanced by a subtle taste of muscovado. And sometimes a fluffy dollop of whipped cream on top. In the style of a chocolat viennois. The cream, much like a cherry on the cake makes the hot chocolate gourmand.

And whenever Paprika proposes to prepare one, I find really difficult to say no…

 

© 2011 Sinemage Hot Chocolate

Hot Chocolate (for 2 mugs)

2 cups milk
8 heaped tsp unsweetened cocoa powder, sifted
2-3 tsp muscovado or sugar cane

In a bowl mix together cocoa powder, sugar and a little bit of milk to make a thick paste without any lump. In a pan over medium fire, heat the milk and add the cocoa mix. Stir continuously until hot but not boiling. Serve hot with a dollop of whipped cream and sprinkle extra cocoa powder on top.

La suite en français…

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