In light of the West Indies teams towering above all during the T20 world cup, we decided to warm up and celebrate with them on this incredible cold autumn day with a traditional Caribbean Hot Chocolate recipe, and we are definitely wishing we were in the Caribbean instead of freezing at home.
Serves: 2
INGREDIENTS:
- 400 ml full cream milk
- 100 ml double cream
- 1 slab chocolate, broken into pieces
- 20 ml soft dark-brown sugar
- 1/2 vanilla pod or 5 ml vanilla extract
- 1/2 cinnamon stick
- approx ¼ tsp ground or freshly grated nutmeg, or to taste
- 50 ml dark rum (or a bit more…..)
To serve:
150 ml whipping cream
15 ml soft dark-brown sugar
30 ml grated plain chocolate
METHOD:
- Put 100ml of the milk in a saucepan with the cream, chocolate and sugar.
- Slit the vanilla pod along its length and scrape out the seeds.
- Add the seeds and pod to the milk.
- Heat, stirring a little, until smooth.
- Add the cinnamon and the rest of the milk and bring to just under the boil.
- Add the nutmeg, remove from the heat and allow the flavours to meld for 20 to 30 minutes.
- Whip the cream and stir in the dark-brown sugar.
- Reheat the chocolate milk, up to a boil, then remove the vanilla pod and cinnamon stick.
- Add the rum.
- Pour into glass mugs or heatproof glasses and top with cream and grated chocolate.
- Serve immediately.
