Try this spiced-up twist on an old school classic. With a great blend of aromatic spices, dark chocolate and a slight nuance of orange, this winter favourite no longer need be a guilty pleasure. Share with family, friends or carollers at your door; either way, it’s a “no guilt” way to get your chocolate fix.
4 SERVINGS | PREPARATION 15 MINS PLUS OVERNIGHT
» 1L 1% or soy milk
» 7 oz dark chocolate — chopped up
» 1½ tsp coco powder
» zest of 1 orange
» 3 cardamom pods
» ½ cinnamon stick
» 2 cloves
» ½ Thai red chili
» pinch of kosher salt
Place chocolate and milk in a medium sauce pot and whisk over medium heat until chocolate has completely melted.
Toast cardamom pods, cinnamon, and cloves over medium high heat in a sauté pan until aromatic (1–2 min).
Peel the orange with a peeler and slice the Thai chili into 4 pieces. Place orange peels and chili into the milk mixture along with the toasted spices.
Lightly simmer for 5 minutes, watching carefully so it doesn’t boil over. Remove from heat, season with salt and taste.
Place into a container and wrap with cling film while the milk is still hot (this will allow the ingredients to really get to know each other or “infuse”). Leave to cool to room temperature, then place in the fridge overnight.
To serve, strain mixture and reheat in a saucepot. Serve with your favourite hot chocolate accoutrement (alcohol, marshmallows, or both).