Hot chocolate’s great, but add orange (and perhaps a splash of Cointreau) and it’s hard to go back.
Serves 6
2ltr whole milk
1 large orange
6 tbsp dark hot chocolate powder
1 tsp ground cinnamon
½ tsp grated fresh nutmeg Cointreau (optional)
1 Warm the milk in a large saucepan over a medium heat and bring to a gentle simmer.
2 Cut the orange in half, cutting each half into half-moon slices. Put six aside and add the rest to the saucepan, along with the hot chocolate powder, ground cinnamon and nutmeg.
3 Simmer gently for 5 mins, keeping the heat low to prevent it from boiling. Stir frequently to avoid the milk from catching on the pan. Once ready, discard the orange segments.
4 To serve, pour into cups and add a shot of Cointreau for a boozy extra, if desired. Garnish each cup with one of the orange slices set aside earlier.
This recipe is just one of the ideas from our March ‘gathering’ pages, which this month is a menu for a crafternoon of ‘loose ends’ projects. It also includes recipes for Carrot & Ginger Soup, Spiced Chicken Skewers, Roast Paprika Sweet Potato Wedges, Whipped Feta & Pistachio Dip and Pear, Dark Chocolate and Cardamom Muffins. Recipes are by Kay Prestney and photography by Rebecca Lewis. Ceramics kindly supplied by Francesca Atkinson of Frankie’s Ceramics @frankieceramics.
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