A few weeks back I made a trip to Delhi for work. As one of those rare Delhites I am not a big fan of the frigid Delhi winters. Although, the best times I enjoy in Delhi are the few days which are between the winters and the summers, which gives me pure joy. Its that sultry heat iced with some cool windy breeze, this is the time of the year, especially when I am home, I try various hot chocolate recipes. Many of the hot chocolate recipes I have read are creamy and frothy but have cornstarch which I am not a big fan of. Many of my numerous experiments with hot chocolate has given me curdled pieces of chocolate in my boiling milk or burnt chocolate pieces. However, like any recipe it took me a few years to realise the hot chocolate recipe which would not be cannonised in my blog posts!
Spiced Hot Chocolate
100 Grams of good quality Dark Chocolate Compound (I used Van Leer’s Dark Chocolate compound)
250 ml of Milk (I used skimmed milk but you can choose your own)
1 tsp of Spice mix (equal parts of clove, cinnamon and nutmeg ground into a fine powder)
1 pinch of salt
1 pinch of Kashmiri Chilli Powder
1 tsp demerara sugar (optional)
Temper the chocolate and keep aside. In a thick bottom pan, heat the milk to a simmer (do not boil) and pour in your melted chocolate. Keeping the heat in sim whisk the melted chocolate into the milk, put the whisk away and let the chocolate settle itself into the milk. After about a minute give it one more whisk till the chocolate is incorporated completely into the milk. Put in the salt, chilli powder and spice mix and stir. At this point taste your milk, if you think you need to add sugar put in the sugar. I prefer my hot chocolate slightly on the bitter side and thus I did not add any sugar to mine. Take it off the heat.
The milk is light but still rich. I enjoyed it with some plum cake