After eight hot chocolate

  • 15 mins cooking
  • Serves 4
  • Print


After eight hot chocolate
  • 200 gram (6½ ounces) dark eating (semi-sweet) chocolate
  • 1 cup (250ml) milk
  • 1 cup (250ml) pouring cream
  • 1 cinnamon stick, halved
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing (confectioners) sugar, approximately
  • 1/4 teaspoon salt
  • 2 tablespoon mint-flavoured liqueur


After eight hot chocolate
  • 1
    Chop 150g (4½ ounces) of the chocolate; shave remaining chocolate with a vegetable peeler to make small curls.
  • 2
    Heat milk, cream and halved cinnamon stick in a medium saucepan; simmer gently, uncovered, without boiling, 5 minutes. Whisk in chopped chocolate, vanilla, sugar and salt until chocolate is melted. Remove from heat; discard cinnamon. Stir in liqueur. Adjust sweetness to taste.
  • 3
    Pour hot chocolate mixture into heatproof mugs; sprinkle with chocolate curls.


We used crème de menthe for the mint-flavoured liqueur.

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