In ‘How to Drink’, Victoria Moore describes hot chocolate as being perfect ‘as a remedy for a dank, grey morning when the wind and drizzle seem to creep through the window frames into your skin’.
We could not agree with this more and relish a warming cup of sweetness to steel us against cold mornings tending to animals or scraping ice off the windscreen. As with most things in life, we find the key is to do it properly and with care, relishing the making as much as the drinking.
Our hot chocolate recipe – serves two
Gently warm a pan containing two cups of milk (I prefer almond, but most work – just not coconut) towards the boil. Grate in around 100g of dark chocolate (ideally with at least 70% cocoa content) and stir until it has dissolved and the liquid has slightly thickened – ensure it does not boil. Add a tsp of cinnamon and a pinch of Maldon sea salt.
For a lovely, frothy texture you can beat with a small whisk as soon as the chocolate has melted. Stir in some sugar, or regular hot chocolate powder to taste – how much depends on how sweet your grated chocolate is. If you wish, spoon in a tbsp of double cream before serving.
I have heard that cardamom also gives chocolate a wonderfully heady flavour, but we have yet to try so please tell us if you try this!
Now settle in and sip with your copy of In The Country. x