This sinfully good cup of hot chocolate comes with a tip from chef Alana Lowes. “Pre-plan by chopping up the chocolate the night before,” she advises. “Just don’t eat it all!”
Makes: 4
Prep time: 2-3mins
Cook time: 7-10mins
What You’ll Need:
4 cups whole milk
200g dark chocolate (70% – Alana uses Callebaut brand)
2 tbsp golden syrup
1 cinnamon stick
1 vanilla bean, split and seeds scraped
Pinch of salt
1 cup cream, whipped to soft peaks
Here’s How You’ll Do It:
1. Place the milk, cinnamon stick, vanilla bean and golden syrup in a medium saucepan over a low heat. Allow to come to a gentle simmer and then take the saucepan off the heat and allow to steep for 5-10 mins. Remove the cinnamon stick and vanilla bean and discard.
2. In the meantime, to melt the chocolate, create a double boiler by placing a stainless steel or glass bowl over a saucepan filled with simmering water two finger widths deep. Add the chocolate to the bowl and heat until the chocolate is melted.
3. Place the steeped milk back onto a medium low heat, and pour in the melted chocolate. Whisk until completely combined and mixture is hot. Add a pinch of salt.
4. Pour the hot chocolate into large mugs and dollop in the whipped cream, sprinkle with shaved chocolate.
Want some more easy winter breakfast recipes? Check out our Breakfast in Bed tag, and try to not get too hungry!
As seen in the 2014 winter issue of Queensland Homes. Photography: John Downs Recipe: Alana Lowes
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The post Fill Your Belly: the best (and fanciest) hot chocolate ever appeared first on Queensland Homes.