fennel seed and ginger hot chocolate recipe
A fab winter warmer inspired by chocolatier Paul A Young. Serves two.

500ml milk
100g milk chocolate, grated, plus a little extra to finish
1 tsp ground ginger
1 tsp fennel seeds
A pinch of salt

Gently heat half the milk in a pan, add the chocolate, ginger, fennel and salt, and stir until the chocolate has melted. Whisk in the remaining milk, bring up to a comfortable drinking temperature (do not let it boil), then whisk to build up a frothy head. Strain into two cups, sprinkle with grated chocolate and serve.

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