Posted on 28th Nov 2011 @ 3:45 PM
This has a more delicate flavour than cocoa powder with sugar, provided that top quality chocolate is used. Do not use chocolate with vegetable oil in, our recommendation is our 70% Dark Chocolate bar, which is free from palm oil and vegetable oil.
1 vanilla pod
1 litre milk
3 ½oz dark chocolate
2 tbsp sugar
You will also need
1 tbsp whipped cream
A little grated chocolate for decoration
Slit the vanilla pod length ways, place in a saucepan along with the milk and bring to the boil.
Break the dark chocolate into small pieces and add to the milk, stir and add the sugar.
Take out the vanilla pod and stir to make sure all the chocolate has melted.
Pour into cups adding the whipped cream and sprinkle grated chocolate for a final touch.
If you wish to add a special touch pour a generous serving (at least 5 tbsps) of Irish Whisky (adults only!) and 2 tbsps of honey into your saucepan before serving. For an extra taste of Christmas serve with cinnamon biscuits or sprinkle with a little cinnamon spice, or both!
For nearly three hundred years chocolate in Europe was solely used in a drink. Sadly that is almost history, or outdated as we today drink “instant cocoa powder”.
Chocolate is good to drink, hot or cold. The Aztecs recognised this. There are all sorts of creative concoctions, with or without alcohol. Chocolate goes well with fruity flavours, spices and spirits.