A real hot chocolate made with dark chocolate, infused with cinnamon, star anise and orange zest, smooth and frothy, with whipped cream if you fancy.
This has nothing to do with breakfast powder: here, you melt good dark chocolate into whole milk that you've first scented with Christmas spices. The result is velvety and deep, with orange and cinnamon coming through at the end of each sip.
Two moves do it all. First, infuse the spices in the hot milk BEFORE adding the chocolate, so their scent spreads without cooking the chocolate. Then, a pinch of salt and a good whisk at the end: the salt wakes up the cocoa, the whisk gives the froth.
In the saucepan, pour the milk and cream. Add the cinnamon, star anise, cloves, nutmeg and the orange zest peeled in strips, without the pith. Heat over medium heat until it just starts to simmer: a thin foam forms around the edge.
Turn off the heat, cover and leave to infuse for 10 minutes. Meanwhile, finely chop the chocolate with a large knife: the smaller the pieces, the faster and smoother it melts.
Strain the milk to remove the spices and zest, then return it to the pan over low heat. Add the chopped chocolate, cocoa, sugar and salt. Whisk constantly for 3 to 4 minutes, without boiling, until everything has melted and the chocolate coats the back of a spoon.
Off the heat, whisk hard for 1 minute, tilting the pan: a nice froth forms on top. Taste and add a little sugar if you'd like it sweeter.
If you want some, whisk the very cold cream with the powdered sugar until it holds soft peaks on the whisk. Pour the chocolate into mugs, top with a big spoonful of cream and dust with cinnamon and chocolate shavings.
Check off every step to celebrate.
It keeps for 2 days in the fridge, in a closed container. Rewarm over low heat while whisking, with a splash of milk if it has thickened. The spiced milk (steps 1 and 2) can be made the day before: all that's left is to add the chocolate.
Dark baking chocolate between 55 and 65% cocoa, which melts well and stays smooth. A very intense eating chocolate also works, with a little extra sugar.
The chocolate was in pieces that were too big, or the milk was too hot and made it grainy. Chop it finely, keep the heat low and whisk constantly. A quick blitz with a stick blender fixes almost everything.
Yes, with oat or almond milk and a dairy-free dark chocolate (check the label, many contain traces). It will be a little less creamy: the spoonful of cornstarch helps.
Add this recipe to your meal, then come back for appetizers, a drink, cookies with coffee: Popotam brings them together, with the shopping for your whole table and the timeline up to dessert. Free, no account.
