Spiced Hot Chocolate with Salted Maple Cream

It’s hot choccy season and i'‘m never one to dabble…but I’ve defo found my fav. The issue has always been how heavy it feels, but this one is light, full of flavour and the salted maple cream brings it to another level.

Many people will frown at the fact that the hot chocolate is water based and there is a reason - when you sip the hot chocolate with the cream, the two layers mix together to create a luscious (but still light) hot choc. If you don’t want the cream, go ahead and swap the water for any milk of your choice.

Serves: 2

Prep/Cooking Time: 5 mins

Ingredients

For the Hot Chocolate:

½ Tbsp Cocoa Powder 

300ml Water 

3 Cardamom Pods, lightly bashed

1/4 Cinnamon Stick

¼ tsp Sea Salt

5g Ginger, split in half or crushed

45g 70% Dark Chocolate  

Maple Syrup, to taste

For the Cream:

100ml Whipping Cream 

1 Tbsp Maple Syrup

1 ½ Tsp Vanilla Paste

1/4 Tsp Sea Salt

Ground Cinnamon, to garnish

Method:

1. Whisk the cocoa powder and a splash of the water together in a saucepan until a paste forms. Then, stream in the rest of the water whilst whisking - this will get rid of any cocoa clumps.

2. Add the spices, salt and ginger to the water and place onto medium heat. Let the mixture heat up and come to the boil. Then, remove from the heat and add the chocolate. Set aside for 1-2 mins, and stir together to incorporate the melted chocolate. Taste and adjust with as much maple syrup as you would like.

3. Whisk the whipping cream, maple syrup, vanilla and sea salt together until soft peaks form.

4. Strain the hot chocolate and pour into mugs, then top with the salted maple whipped cream. Finish with a sprinkle of cinnamon.