This delicious hot chocolate brings a little bit of luxury to a cold winters day. Definitely one to enjoy on a special occasion – or simply because you’re pregnant (or breastfeeding) and deserve a treat!
Vanilla and nutmeg hot chocolate
Ingredients (serves two-three)
- 60 grams of good quality dark chocolate (70% cocoa)
- 40 grams of good quality milk of chocolate (30% cocoa)
- 450 millilitres of whole milk
- 75 millilitres of single cream
- 1 vanilla pod
- Half a teaspoon of freshly grated nutmeg
Method:
Slice the vanillaΒ pod in two, and scrape the seeds into a pan. Add the milk and nutmeg. Bring to a simmer, then remove from the heat and let the spices infuse into the milk for ten minutes. Strain the milk, before adding it back into the same pan.
Separate the chocolate into pieces and add to the milk. On a very low heat, stir in the chocolate until it has melted completely – don’t let it boil. Once the chocolate has melted stir in the cream. Continue to warm for a few minutes before pouring into your favourite mugs. Then settle down and enjoy this luxurious hot chocolate!
Why not enjoy this hot chocolate at the end of a dinner party, instead of coffee? Serve it in espresso cups. You’re friends will love it – and it’s rich enough for a small shot to be the perfect way to end an evening!
Find out more about the health benefits of the spices used in our blog article Spiced hot chocolate for a winter’s day. Why not also try our other two spiced hot chocolate recipes, for milk, dark and white chocolate-lovers alike. Let us know which your favourite is!!
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The information contained above is provided for information purposes only. The contents of this article are not intended to amount to advice, and you should not rely on any of the contents of this article. Professional advice should be obtained before taking or refraining from taking any action as a result of the contents of this article. New Life Classes disclaims all liability and responsibility arising from any reliance placed on any of the contents of this article.
