This delicious mulled hot chocolate recipe is perfect for any Christmas party (who needs mulled wine when you can have chocolate?) or simply to warm yourself on a cold and frosty night.
Takes: 10 minutes
Makes: Serves 6
1 litre organic full fat milk (substitute with rice milk or soya milk for a dairy free version)
6 tbsp CHOC Chick Raw Cacao Powder
4-6 tbsp CHOC Chick Sweet Freedom or Agave (to taste)
2 cinnamon sticks (or 3tsp ground cinnamon)
1-2 tsp grated nutmeg (to taste)
2-3 whole cloves (or 1-2 tsp ground cloves)
2 tsp vanilla extract
4-6 capfuls capfuls of Rum, Brandy and or Cognac (to taste!)
4 tbsp double cream (optional but very much recommended!)
- Quantities will depend on how much hot chocolate you would like to make, whether it’s simply a cup of hot mulled chocolate or a big pot full, the quantities are essentially 1tbsp raw cacao powder and 1-2tsp Sweet Freedom per cup of hot milk. We love experimenting, adding a dash of cinnamon, chilli powder, splash of rum, brandy and/or cognac so experiment with the proportions until you have the right taste for you.
- Heat the milk gently in a heavy pan together with the cinnamon sticks, nutmeg, cloves and vanilla.
- Maintain a low heat and add the raw cacao powder, Sweet Freedom and alcohol (rum, brandy, Cognac or all 3!) mixing well with a metal balloon whisk.
- Taste to ensure you have the right combination of flavours, top up on any of the ingredients to taste and add the double cream mixing it in well or simply top with whipped cream. Leave on a very low heat (do not boil away the alcohol!) and enjoy!