John Myers
Ingredients for 1 servings:
- 1 tsp brown sugar
- 200 ml milk (3.8% fat)
- 1 tsp, heaped cocoa powder
- 1 pinch of cinnamon powder
- 1 pinch(s) chili powder (small pinch)
- 1 pinch of cardamom
- 1 pinch(s) of mace
- some vanilla pulp
- some sea salt
- possibly chocolate, dark (70% cocoa), grated
- possibly cream
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
sophisticated – and enjoyed when the Christ Child bakes…
For my winter cocoa, I caramelize the sugar in a tall saucepan until it turns a beautiful, rich brown. Then I reduce the heat and pour in the milk, stirring until the caramel has dissolved. Be careful during this step; it will sizzle and splash quite a bit because the caramel is very, very hot! Hence the tall saucepan. While the milk is slowly heating, I stir the cocoa with the spices in a little of the reserved milk. When the milk is boiling, I pour in the stirred cocoa powder and let it bubble briefly. If you like it creamy, you can refine the cocoa with whipped cream, grated dark chocolate, and a pinch of mace.
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