A nice cup of hot cocoa is like being hugged from the inside. Try one of these recipes and feel the love.
Text by Cherrie Yu
*Featured in Crave’s Issue 80, February 2017
Earl Grey-infused Hot Chocolate
Recipe by Wong Yim-yin, Pacific Rim junior chef chocolatier at Godiva.
25g Godiva 72% dark chocolate, chopped
10g Godiva milk chocolate, chopped
50g whipping cream
120g whole milk
2 Earl Grey teabags
In a pan over low to medium heat, heat the milk for three minutes. Add the teabags and steep in the milk for five minutes. Increase to medium heat and add the dark and milk chocolates. Mix well. Add the whipping cream and mix. Remove teabags. Use a frother to create foam and serve hot.
Spiked Hot Chocolate
Recipe by Victoria Chow, founder of The Woods.
90g bittersweet chocolate
2 drops of Thai chilli bitters
1⁄4 tsp ground cinnamon
45ml Del Maguey Vida mezcal
A drizzle of chocolate
Melt chocolate in a bowl over a pan of water on low to medium heat. Slowly stir in the milk and add the chilli bitters. Mix in ground cinnamon and mezcal. Top with whipped cream, and garnish with orange rind and a drizzle of chocolate.
Classic Italian Hot Chocolate
Recipe by Cova Milano Hong Kong.
3 tsp bitter chocolate powder
2 tsp sugar
125ml fresh milk
A pinch of cornstarch
Heat the milk and sugar in a pan on low to medium heat. Add the chocolate powder and stir well. Mix in the cornstarch to thicken. Heat for one minute and serve with whipped cream.
Rose-infused Hot Chocolate
Recipe by Frederic Blondeel.
1 cup fresh milk
2 tbsp Frederic Blondeel single-origin cocoa powder
10g rose sugar
5g rose buds
In a pan over low to medium heat, warm the milk and mix in the cocoa powder. Stir until cocoa powder is completely combined. Add the sugar and continue to heat for ve minutes. Serve hot topped with rose buds.