Hot chocolate special H
Drinks expert and BBC journalist Vuyelo Ndlovu shares four famous hot chocolate recipes from around the world
ot cocoa – rich, creamy, velvety goodness – is amazingly comforting during the colder months. Our love for it far exceeds the bog-standard powdered stuff from a tin. From the traditional to the luxurious, these ideas offer some new and interesting takes on the classic cup.
SERVES 2 PREP 4 mins COOK 3 mins EASY V
125ml double cream 250ml whole milk or single cream 50g dark chocolate (at least 70% cocoa solids), finely chopped demerara sugar, to taste 2 shots of freshly brewed espresso 10g hazelnuts, finely grated or chopped pinch of cocoa powder
1 Whisk the double cream in a bowl until it holds its shape but is still pourable. Set aside. 2 Pour the milk or single cream into a saucepan with the dark chocolate. Stir continuously over a low-medium heat using a whisk until the mixture comes to the boil. Reduce the heat to low and simmer while continuing to whisk. Add the demerara sugar to taste. 3 Warm two heatproof glasses by rinsing with hot water, then dry and pour in the espresso. Carefully pour over the chocolate mixture, then top with the whipped cream, hazelnuts and a pinch of cocoa powder. GOOD TO KNOW gluten free PER SERVING 567 kcals • fat 51g • saturates 29g • carbs 18g • sugars 16g • fibre 2g • protein 7g • salt 0.2g
36 BBC Good Food Middle East January 2022
tips
The secret to a frothy top is continuous whisking. In Mexico, a wooden whisk called a molinillo is used, but you can achieve the right texture with an electric whisk.
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Using dark cocoa powder helps to achieve a richer flavour.
Mexican hot chocolate
The Mayans are credited for making the first chocolate drink as early as 500 BC. Served cold and bitter, the concoction was made using crushed cocoa beans, cornmeal and chilli peppers. This upgraded version is served hot, and as food writer Kiera Wright-Ruiz says, there’s no denying ‘the key to Mexican hot chocolate is a nice layer of foam on top.’ (See our tip for a frothy finish, above.) Follow Kiera on Instagram @kierawrr SERVES 2 PREP 1 min COOK 8 mins EASY V
500ml whole milk 2 cinnamon sticks (use Mexican cinnamon sticks for a distinctly floral, sweeter taste), plus extra to serve 2 tbsp dark cocoa powder (see tip, left) 1/2 tsp vanilla extract 1/4 tsp chilli powder 2 tbsp brown sugar
1 Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins. 2 Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy – this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks. GOOD TO KNOW calcium • gluten free PER SERVING 276 kcals • fat 11g • saturates 7g • carbs 32g • sugars 30g • fibre 2g • protein 10g • salt 0.5g
Food stylist KATY GREENWOOD | Stylist AGATHÉ GITS
Italian hot chocolate Bicerin is as traditional as hot chocolate gets, dating back to 1678 when it was imported to Italy via Spain. Its popularity quickly spread across Europe. With an added shot of espresso, expect a good kick from this grown-up, layered hot chocolate – a specialty of Turin.
Photograph TOM REGESTER | Shoot director HAYLEY WARD
Bicerin
