Après-Ski Holiday Hot Chocolate With Brandy And Cream
- Hot Chocolate
- 1 liter whole milk
- 200 g 70% cocoa solids chocolate, broken into small pieces
- 2 tablespoons brown sugar
- 4 -5 tablespoons brandy
- 1 -2 teaspoon ground cinnamon, to taste
- To Decorate
- 6 tablespoons whipped cream
- 4 teaspoons cocoa powder or 4 teaspoons ground cinnamon
- cinnamon stick, for stirrers (optional)
- Gently boil the milk in a large heavy based saucepan, remove as boiling point is reached.
- Place chocolate in a small pan and add 2 tablespoons of the milk. Stir over a low heat until melted, then add the melted chocolate mixture into the remaining milk, stirring well.
- Add the sugar, cinnamon and brandy. Adjust to taste at this point.
- Serve the brandy hot chocolate in tall heatproof glasses or mugs, top with a dollop of whipped cream lightly dusted with cocoa powder or cinnamon.
- Serve with a cinnamon stick for a "stirrer"!
- Salut!
chocolate, milk, chocolate, brown sugar, brandy, ground cinnamon, whipped cream, cocoa powder, cinnamon
Taken from www.food.com/recipe/apr-s-ski-holiday-hot-chocolate-with-brandy-and-cream-272173 (may not work)