Hot Chocolate Drink (adapted from Helge Rubenstein)
10 fl ozs full-cream milk
2 ozs Lindt Dark Chocolate (90% cocoa solids)
½ teaspoon ground cinnamon
a few gratings of nutmeg
1 dessertspoon sugar
- Heat the milk
- Add the broken up chocolate and stir until melted
- Add the cinnamon and nutmeg and whisk gently while simmering for about 3-4 minutes. (This will thicken the drink.)
- Add sugar to taste
- Serve immediately, with a dollop of whipped cream
And the verdict? The cream is not necessary and cools down the drink – keeping the drink is really tricky! It is very rich and although Helge Rubenstein mentions the addition of an egg yolk for extra richness I think this would be too much.
I don’t think it was spicy enough. Looking again at the old recipe I see it includes anise and annatto, which is described as ‘..earthy, musky, and slightly peppery..’. And I wonder if it should be sweeter as well… I notice David Leibovitz (photograph in header) adds a lot of sugar and a small pinch of salt.
I can’t drink too many of these so the next trial, with more spices, will have to wait a while!