A cup of hot cocoa

A cup of hot cocoa

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Ingredients

Method

  1. To make old-fashioned cocoa, combine 1 tablespoon good-quality cocoa with 1-2 tablespoons caster sugar in a large cup. Pour in 2 tablespoons pouring (single) cream and stir to combine. Last of all, pour in boiling hot milk, stir once more and serve right away.
  2. To make cocoa deluxe, finely chop quality chocolate with 60-70% cocoa content (or mix both dark and milk chocolate), or use chocolate buttons instead. Bring full-fat milk to the boil, add the chocolate and slowly melt it in the milk. Remove from the heat, stir and sweeten with a bit of sugar, if desired. Pour into a cup and serve the hot cocoa with a dollop of whipped cream and some chocolate shavings on top.
  3. To make vanilla cocoa, simmer milk with a piece of vanilla pod (sliced lengthwise) in a saucepan for 3 minutes. Remove from the heat, add chopped top-quality chocolate and stir while the chocolate slowly melts. Discard the vanilla pod and sweeten to taste with sugar, if desired.
  4. Spicy chilli is a great addition to hot chocolate. To make hot chilli cocoa, use 1 halved and deseeded fresh red chilli for about 500 ml milk. Simmer the chilli and milk with a piece of vanilla pod for 3-5 minutes. Remove from the heat, add 60 g chopped quality chocolate and stir while the chocolate melts. Strain and pour into cups.
  5. To make cocoa as a small dessert, prepare the cocoa deluxe as above, let it cool down and flavour with a splash of cognac or rum. Pour into elegant glasses, and top with whipped cream and a few shavings of dark chocolate.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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