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BRAZILIAN SPICED HOT CHOCOLATE
Serves: 6
Ingredients:
1½ litres full cream milk
5 cinnamon sticks
8 cloves
1/3 cup castor sugar
125g dark chocolate, broken into pieces
1 tsp vanilla essence
MERINGUE TOPPING:
2 egg whites
½ cup sugar
Method:
1.
Pour the milk into a saucepan. Add the cinnamon and cloves and simmer gently for 8
minutes without allowing the milk to come to a full boil.
2.
Strain about 500mL of the hot milk into a blender and add the broken chocolate. Start on
low speed and then increase to high speed as the chocolate melts.
3.
Blend thoroughly and return to the saucepan with the remaining milk and sugar.
4.
Simmer whilst stirring constantly until chocolate has completely dissolved and mixture has
thickened slightly. Add vanilla and stir thoroughly.
5.
To make the meringue, using the Hand Mixer with Helix beaters, beat the egg whites to a
stiff consistency and gradually beat in the sugar. The meringue should be very stiff.
6.
To serve, pour the chocolate milk into small cups, place a scoop of meringue on top and
sprinkle with dark chocolate.
7
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