Time for another hot chocolate recipe! It's the only way to make winter bearable.
Today we have the Date, Cardamom and Sea Salt, which is designed to be served in very small and intense doses. Things of it as more of a macchiato than a latte.
200ml oat milk (you can use a different kind of milk if you like, but oat gives the best flavour)
50g Hogarth Dominican Republic 75% Drinking Chocolate
4 dates, chopped
8 cardamom pods, cracked
2 pinches of high quality sea salt flakes
1. Put the dates, cardamom pods and milk into a saucepan, making sure to put the lid on. Heat the milk until it starts to bubble, then turn off the heat and leave the pan on the stove top for 45 minutes.
2. Remove the dates and cardamom pods from the milk. You can scoop them out with a slotted spoon or use a sieve.
3. Return the milk to the stove, add a pinch of salt, and bring it back up to almost-boiling point.
4. Add in the drinking chocolate and stir vigorously until the chocolate is fully dissolved. When you use real chocolate like this it takes longer to mix together than a cheap hot chocolate powder. You will need to keep it on the heat for a few minutes whilst you stir.
5. Serve in very small cups, with a sprinkle of sea salt flakes on top. If you like, you could serve with a couple of salt-sprinkled dates on the side.
This recipe is designed to be served in small, intense doses. If you'd prefer a larger cup of less intense hot chocolate, simply add a bit more milk.
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