07 Dec Make it Rein
Thinking festive and thinking warm spices from around the world. This hot chocolate is Inspired by the delicious flavours of India. The perfect mix on this one combines the amazing, perfumed spices of the region, with good cacao and milk (either cow or plant based).
1 Tbsp | 15 g of Indian cacao (or use 2 level Tbsp of raw cacao powder)
16.00 oz | 480 ml milk or mylk (whole milk, oat, coconut or almond milk)
0.75 oz | 20 ml jaggery syrup (or use maple) – to taste
2 dashes Bittered Sling Kensington Aromatic Bitters
5 pc dried roses
2 green cardamom pods, crushed
5 pc cloves
1 cinnamon stick
2 pc mace
Cinnamon shavings and mini marshmallows, for garnish.
Bring the milk/mylk to a simmer, whisking the whole time – do not boil or burn. Add the spices and stir for 3 min. Add the cacao powder or bar chopped into small pieces, add to the pot, and whisk for 3 min. Add the sweetener, whisk for 3 min. Shut off the heat – to serve, using a ladle, add to one giant mug or two small ones, straining using a mesh sieve to catch the spices. On the top, add the mini-marshmallows (optional) and dust with cinnamon shavings. We’re sticking to a zero-proof version here, but if you want to add a little something, try it with 20ml Johnnie Walker Black added to the mix.
The perfume on this is amazing. NEED A COOKIE? On the side, we would never say no to a stack of jeera butter biscuits (cumin). ☕️ ??? ??