A zesty and spiced take on a classic hot chocolate recipe, this sumptuous festive drink is a surefire family favourite, best enjoyed in front of a roaring fire
IMAGE: © RYLAND PETERS & SMALL
Here, very dark chocolate is enriched with a delicious homemade clementine syrup; an aroma that instantly transports many of us to Christmases past. If you have a surfeit of clementines, double the syrup quantity and it will keep in a screw-top jar in the fridge for up to two weeks. You can use it, topped up with Prosecco or Champagne, to make a festive cocktail.
Cinnamon and Clementine Hot Chocolate
- 1 teaspoon ground cinnamon
- 500 ml milk
- 100 g dark chocolate 85% cocoa solids, chopped
- about 10 mini marshmallows
- unsweetened powdered chocolate or cocoa for dusting
- 2 long cinnamon sticks to serve (optional)
For the clementine syrup
- 2 tablespoons caster sugar
- grated zest and freshly squeezed juice of 2 clementines
- Begin by making the Clementine Syrup. Place the sugar and clementine zest and juice in a small saucepan and simmer over a low heat until the sugar has dissolved and the liquid is syrupy. Leave to cool slightly.
- Sieve the cooled syrup into a clean saucepan and add the ground cinnamon, along with the milk and chopped chocolate. Simmer over a low heat until the chocolate has melted, whisking with a small tubular whisk to incorporate the chocolate and froth the milk.
- Pour the hot chocolate into two cups or heatproof glasses and top with a layer of mini marshmallows. Dust with powdered chocolate and place a cinnamon stick in each glass to act as a stirrer, if using. Serve immediately.
Published by Ryland Peters & Small, RRP £9.99. Photography © Ryland Peters & Small
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