The idea of mulling hot chocolate intrigued me so I decided to give it a try. Mulling things to infuse them with a spice blend can be applied to a wide variety of recipes. I found this gave an added depth to the chocolate and provoked an unexpected nuance to my guests.
Recipe:
8 c milk or half & half
6 whole cardamon pods
1 tbsp. whole cloves
1 tbsp. whole allspice
1/2 an orange peel
8 whole cinnamon sticks
16 oz of chopped bittersweet chocolate
Put spices into a large tea ball or wrap in cheesecloth and tie with twine. Place milk and spices into a heavy saucepan and bring to a simmer. Turn off heat and allow to steep for 30 minutes. Remove spice mixture and add chopped chocolate. Whisk mixture until chocolate is melted and mixture is smooth and creamy. Top with whipped cream if desired and a cinnamon stick
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