Here's another hot chocolate recipe... the Rhubarb and Rose.
This one makes me feel quite nostalgic for my younger years in England. Rhubarb always reminds me of my mum's rhubarb crumble with custard. The best winter food!
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 Peru 66% Drinking Chocolate
1 stick of rhubarb (around 60g), chopped
1/2 cup of dried rose petals (around 5g)
1. Wash your rhubarb and then chop it into roughly 1cm thick slices.
2. Put the rhubarb, rose petals 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 rhubarb and rose petals.
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.
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