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Spiced Drinking Chocolate by Eagranie Yuh

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Spiced Drinking Chocolate by Instructor and Chocolate Guru Eagraine Yuh

Makes six 6-ounce servings

This drinking chocolate is a cross between South American and European traditions: made with water to let the chocolate shine through, and just rich enough without going overboard. By putting the spices on top, you get their wonderful aromatics; putting spices in the mixture would just make them soggy and dirty tasting. If you prefer to control the amount of sugar in your drinking chocolate, just add sugar to taste.

  • 4 cups water
  • 180g dark chocolate (60–70% cocoa solids)
  • 3 Tbsp (30g) granulated sugar
  • 3 Tbsp (22g) Dutch-process cocoa powder
  • generous pinch of salt
  • Spices, for garnish

In a medium saucepan, combine the water, dark chocolate, sugar, cocoa powder, and salt. Whisk gently over medium heat until the chocolate has melted completely. Heat just until the mixture comes to the boil. Transfer to a tall, heat-proof jug and using an immersion blender, blitz for 5–7 seconds. This will make the hot chocolate slightly foamy, and ensure that all the chocolate is well distributed. (You can also use a blender or Vitamix, if you don’t have an immersion blender.)

Serve in warmed cups, garnishing with spices if you wish. Cinnamon, cayenne, or freshly ground nutmeg are good choices.

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