These two hot chocolates are my favourite of a pretty bunch. You can very easily use the base recipe and play around with different herbs and edible flowers.
Another nice alternative is to switch the dark chocolate for white chocolate – just use half the amount and no honey as it tends to be sweet all by itself.
Rose and Cardamon
• 250mL whole milk
• 250mL pouring cream
• 150g dark chocolate (70 per cent is best)
• 1–2 teaspoons cardamom pods, crushed
• 2 teaspoons rose water
• 1 tablespoon honey (optional)
• 1 tablespoon dried rose petals, to decorate
Put all the ingredients (except the rose petals) into a small pan and heat slowly until the chocolate melts completely. Don’t let the milk boil. Strain out the seeds and serve with petals as decoration.
Sage and Lavender
Follow the recipe above but use one sprig of sage leaves and half a teaspoon of culinary lavender in place of the cardamom and rose water. Strain out the herbs and serve with fresh sprigs of sage and lavender.
TIP: For those that like their chocolate with a bit of a kick, try orange blossom water, cloves and star anise – or a fresh chilli split down the middle.
This recipe comes from The Art of the Natural Home by Rebecca Sullivan.
Published by Kyle Books. RRP $39.99