The hot chocolate winter rampage continues with this recipe for licorice and vanilla. This is probably my favourite recipe so far, though I realise licorice isn't everyone's favourite flavour.
As usual, this recipe is designed to be served in small cups, in the style of French sipping chocolate.
300ml oat milk (you can use a different kind of milk if you like, but oat milk gives the best flavour)
60g Hogarth Dominican Republic 75% Drinking Chocolate
1 vanilla pod
10g licorice root (you can buy this in shredded form at organic shops. If you can find the whole root then even better.)
1. Slice your vanilla pod down the middle, lengthways.
2. Put the vanilla, licorice root 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.
3. Pour the concoction into a bowl, through a sieve, to remove the vanilla and licorice root.
4. Return the milk to the stove and bring it back up to almost-boiling point.
5. 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.
6. Serve in small cups.
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.