Hot chocolate is a very good proposal for cold days, in this case I have made it with milk chocolate and then I have not added sugar and to give it a Christmas touch I have added a little cream on top and a “candy cane” that I have broken to give it a touch of mint. Candy cane is a candy, typical of Canada and the United States in the shape of a cane that is eaten at Christmas, it is usually mint flavored, although lately you can find it with strawberry or cherry flavor. I’m already thinking about preparing another hot chocolate for this very cool day that we have today.
INGREDIENTS
- 500 ml of milk
- 1 tbsp cornstarch or cornmeal
- 175g milk or dark chocolate
- ¼ tsp instant coffee
- Sugar (optional)
DIRECTIONS
- Put almost all the milk in a saucepan, leave a third of the milk in a container to dilute the cornstarch.
- Heat the milk with a little bit of coffee (it increases the chocolate flavor).
- Add the chocolate that the smaller it is cut, the faster it will dissolve.
- Add a third of the milk with the cornstarch and keep stirring so that it does not burn, the cornmeal will help the chocolate to take consistency.
- To serve and enjoy.
Hot chocolate
Course: DessertDifficulty: Easy20
minutesHot chocolate is a very good proposal for cold days, in this case I have made it with milk chocolate and then I have not added sugar and to give it a Christmas touch I have added a little cream on top and a “candy cane” that I have broken to give it a touch of mint.
Ingredients
500ml milk
1 tbsp cornstarch or cornmeal
175g milk or dark chocolate
¼ tsp instant coffee
Sugar (optional)
Directions
- Put almost all the milk in a saucepan, leave a third of the milk in a container to dilute the cornstarch.
- Heat the milk with a little bit of coffee (it increases the chocolate flavor).
- Add the chocolate that the smaller it is cut, the faster it will dissolve.
- Add a third of the milk with the cornstarch and keep stirring so that it does not burn, the cornmeal will help the chocolate to take consistency.
- To serve and enjoy.
