Makes approximately 300 grams
Winter nights in the Himalayas can leave you cold to your bones and wanting hot chocolate. In the early days hot chocolate simply wasn’t available, what we had was bars of the worst chocolate known to man. Nuclear fusion couldn’t get that stuff to melt. What I did discover was that smashed in a pestle and mortar with powdered milk, spices and rum transformed the chocolate into a paste that was surprisingly good as hot chocolate. This is the updated version that is, thankfully, a lot less work, rum and a dollop of cream optional.
Ingredients
- 100 grams | 3 ½ oz good quality dark chocolate
- 50 grams | 2 oz good quality white chocolate
- 1 ½ tablespoons Chai mountain masala or cinnamon
- ½ tablespoon cornflour
Method
Break the chocolate into small pieces and place in a food processor with the masala (cinnamon if you’re using it) and cornflour and blitz until you have a mixture that is as powdery as you can get it. Store in an airtight container.
To make the hot chocolate
Place 2 tablespoons chocolate mix into a cup or mug. Heat the milk until just boiling and pour over the chocolate stir well until all the chocolate has melted. Add sugar to taste.
The amount of chocolate you add to your milk is down to personal preference, I have said 2 tablespoons for a starting point, please adjust the amount to suit you.