Yield:serves 3 initially
Cooking Method:toasting, melting
Prep Time:15 mins
Cook Time:15 mins
This gorgeous hot, liquid treat is completely dairy free and TOTALLY delicious. Hot chocolate kinda done the Mexican way, this is adapted for my sons palette - so it's less intense. It is however still very rich so you only need a small cup of it. I use is 85% chocolate, it's decedent & delectable but according to some it's great for me too 🙂 what a bonus! I make it when I roast malibu almonds - just gather 20 from the tray when they come out of the oven and get blending.
- 20 almonds for this recipe (but I do a tray full and eat the others later!)
- 1 cinnamon stick
- 2 Tbsp vanilla sugar
- 100g dark chocolate (I use 85%)
- 500ml cold water
Pre-heat your oven to 180ºC (fan) and pop your the almonds & cinnamon stick onto a baking tray. When the oven is hot put your tray of goodies in to roast for 4 mins, then get them out the oven - enjoy the aroma as you put them into a spice grinder along with the vanilla sugar & about 30g of your chocolate. Give them a grind - is smells divine!
Now pop the paste you've just created into a small pan along with the remaining 70g of chocolate and the water. Warm them up over a low flame, whisking it as it slowly heats up. Don't let it reach simmering point, just before it gets there remove from the heat and pour through a sieve into your waiting small cups!
I keep all the contents of the sieve. For the following few days I recycle it, adding 50g chocolate, 1 Tbs vanilla sugar, 300ml water to the mix, melting it all in a pan then pouring the lot into a liquidiser to blitz then back in the pan to heat up and through the sieve into waiting cups. It stays as scrummy; the flavours and warmth of the cinnamon and roasted almonds persist.