Winter spiced hot chocolate
Nature & Découvertes offered the products
What is your favorite comfort drink for winter? I always had a thing for a good hot chocolate! I made a dairy version but make it dairy free by adding almond milk and omit the sour cream. This hot chocolate is creamy and thick, so comforting and not too sweet.
Let’s talk about the jelly infusions (you can find it here), a great idea if you ask me! So easy to incorporate ginger (or yuzu lemon, aloe) to your preparation and the taste is strong and delicious. I think I’ll use the yuzu for a cake, I’ll show you. Anyway, the ginger jelly infusion made this hot chocolate dreamy and spicy.
I love this season where you get to cuddle under a big blanket with a hot drink and snacks. By the way, I HATE marshmallows… UNLESS they’re drowning in hot chocolate. I know…
Winter spiced hot chocolate (serves 2):
- 500ml milk
- 120g 52% dark chocolate
- 1 tbsp sour cream
- 1 tsp ginger jelly infusion
- 1/2 tbsp all spice (ginger, nutmeg, cloves, cinnamon)
Chop the chocolate roughly with a knife.
In a pot, add milk, chocolate, sour cream and all spice. Heat without boiling, stir until the chocolate is melted.
If you have a few lumps with the sour cream and it bothers you, use an immersion blender to mix it all up.
Add the ginger jelly, stir and serve.
Top with marshmallows if you like it!