It's time for another hot chocolate recipe! Today we have the Rosemary, Honey and Hazelnut.
Please note that if you're attempting to make these recipes at home, they won't work if you switch the Hogarth Drinking Chocolate for a standard hot chocolate powder. It's not just about the Hogarth's being much higher quality, it's actually a different kind of product with different ingredients and a different processing method. You can read more about this in our previous blog piece.
300ml hazelnut milk (available in organic food shops and some good supermarkets)
60g Hogarth Dominican Republic 75% Drinking Chocolate
1 tsp honey
1/2 sprig of rosemary (or one small sprig)
1. Put the rosemary 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 rosemary sprig from the milk.
3. Return the milk to the stove and bring it back up to almost-boiling point, then switch to a low heat.
4. Add in the drinking chocolate and honey and stir vigorously until they are 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 small cups. Garnish with some toasted and chopped hazelnut, if you like.
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.