Christmas treats: Cinnamon-spiced Hot Chocolate recipe
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SERVES 6
Ingredients
*900ml full-cream milk
*140g dark chocolate (with 70% cocoa solids), grated
*60g milk chocolate, grated
*200ml double cream, plus 100ml extra for whipping (optional)
*2 pinches of sea salt
*½ teaspoon ground cinnamon
*180ml Spanish brandy or other quality brandy
Method
1. Warm about 400ml of the milk in a saucepan over a medium heat. Add the dark and milk chocolate and stir until melted.
2. Stir in the remaining milk and the 200ml of cream. Bring back to a simmer but do not boil. Stir in the salt and cinnamon.
3. Divide the brandy among 6 hot chocolate glasses or mugs (300ml each).
4. Pour in the hot chocolate and stir a couple of times to mix the brandy through, then serve.
5. For extra indulgence, whip the 100ml of cream to soft peaks and top the hot chocolate with this (serve with a spoon).
Moorish by Ben Tish (Bloomsbury Absolute, £26) is out now. Photography by Kris Kirkham.