The most amazing "Hot Chocolate" I ever had was on a "Beaver Club" (it is about canoeing OK!) meet.
Put Choc powder in mug.
Add enough hot water to make said choc into a thin paste
Add Captain Morgan's finest to the rim of the mug.
Could I by any chance trouble you for the full recipe please Dave? That sounds right up my alley!odd coincidental timing here, I just sat down with a hot chocolate!
Actually, it's hot chocolate wine, based on an 18th century recipe that a friend of mine has in one of his cook books. The recipe calls for fortified wine (sherry, port or sask) since french wine was often tricky to get hold of at the time, sugar and chocolate. I didn't have any port, so have done mine with straight red wine and some extra sugar. It's bloody marvellous!
Mmmm! I do this though I've never put vanilla extract into the cream. I'll be rectifying this next time I make it. Gotta have the home made cherry brandy though a glug or two of normal good quality brandy is almost as good.
My daughter loves it made with chilli chocolate and brandy but I don't!
I like chilli in a bar, did try it in the liquid form, but it added an unwanted ( my taste) flavour.Anyone like chilli with their hot chocolate? Obviously the old fashioned way of taking it that's come back into favour like it's a newly invented concoction.