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Spiced Honey Hot Chocolate

Warm your valentine’s heart with luscious, thick, molten hot chocolate. Forget mixes and powders – this is the real thing. Is it a drink? Is it a dessert? It’s both. For a simple but decadent dessert, pop an artisan marshmallow or dollop of cream on top. I used a Cacao Barry 70% dark chocolate couverture. Chinese five-spice powder is a fragrant flavour shortcut; it’s sold in Asian grocery stores and some supermarkets. You can scale the recipe up or down. Leftovers should be cooled, covered and refrigerated. Reheat in a small pan on medium-low heat or in the microwave on medium power, stopping to stir a couple of times.

1-1/2 cups (375 mL) whole milk
1/2 cup (125 mL) heavy cream (35%)
2 tbsp (25 mL) honey
1/2 tsp (2 mLChinese five-spice powder
Pinch (0.25 mL) cayenne (optional)
5 oz (150 g) premium dark chocolate, coarsely chopped
1/2 tsp (2 mL) vanilla extract

In small pan on medium-high heat, bring milk, cream, honey, five-spice powder and cayenne (if desired) to verge of a boil. Remove from heat, cover and let sit 10 minutes.

Pour through strainer, then return liquid to pan. Add chocolate. Heat on medium, whisking often, until mixture comes to verge of a boil and is smooth and thick.

Remove from heat. Stir in vanilla. Serve immediately.

Makes about 2-1/4 cups (600 mL) or 4 servings.

Credit: Susan Sampson
Tested in Imperial


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