Last weekend was Christmas, so there’s a fair chance that you’ve been stuffing your faces with ridiculous amounts of food in the company of relatives you’re not necessarily fond of. Christmas hasn’t been like this for me but I’ve been told that for a fair amount of people, it usually is. If you’re one of them poor bastards, do not fear. We’re going to make you feel all better with no food at all, just drink. That’s what you need, a good load of alcohol. Alcohol and chocolate, because chocolate is unanimously agreed to possess some serious cheering up powers.
I hope you don’t consider this cheating, since last week was a drink as well, mulled wine that time. But this spicy hot chocolate does have a wee little recipe to it and it’s really, really tasty. It involves whiskey to make you forget all about the horrors of the past days (which, if anyone wants to have a nice little bitch, you can leave in the comments, although I doubt anyone will).
For two cups you will need:
– 8 slightly heaped teaspoons of cocoa powder (NO sweetened galaxy rubbish!)
– two mugs of milk
– half a stick of cinnamon
– 3 cardamom pods
– 10 – 15 black and/or red peppercorns, whole
– sugar, to taste
– two shots of whiskey
As always, I think the spices are good in these quantities, but you can add more or less depending on your own taste. As for the whiskey, I used Jameson because it’s fairly sweet and it goes really well with the chocolate. But you can use a Scottish whisky if you prefer. Just try not to make it an expensive one, that would be a waste.
Fill two cups with milk and empty them in a little saucepan, but leave about a third in one of the cups. Put the pan on the heat. Meanwhile, add the cocoa powder to the remaining milk and whisk it all up to a thick-ish paste. Then, once all of the powder has mixed with the milk properly, add the concoction to the milk and stir well. Cocoa powder doesn’t mix with fluids very easily and this way you reduce the risk of lumps.
Then add all of the spices. Leave to simmer for about 15 minutes, but keep stirring all the time. Add some sugar, I would say 2 heaped teaspoons, but you might want it sweeter, so have a taste.
Pour the hot chocolate back into the two cups through a little sieve, add the whiskey, then add whipped cream if you fancy.