Ok, so it's not exactly freezing cold outside, but cold enough that you want to stay indoors, bundled up in blankets and cradling a cup of hot cocoa. At least that's what I'm feeling like.
There's no crime in buying hot cocoa from a packet. There's no doubt that a tin of Godiva or Jean-Paul Hevin cocoa would taste a good deal richer, but the price tag comes along with it. Personally, I just add an extra tablespoon of cocoa powder to the packet mixes for an extra boost of chocolatey goodness!
I also like to change up the flavours once in a while. When heating up the milk in a saucepan, you can add in spices of your choosing – a dash of nutmeg, cinnamon, lavender buds, or even orange peel can give your cocoa a new level of complexity. Remember to simmer the milk (without bringing it to a boil) for a few minutes before letting the spices steep for a few more, depending on how pronounced you want your additional flavouring.
When adding the milk to the powder, start with a few spoonfuls first to emulsify the mix to ensure a smooth, lump-free drink. Mixing with a fork or a whisk would help with this too.
Now for serving. Who can say no to the match-made-in-heaven that is marshmallows and chocolate. Stick a few marshmallows on a wooden chopstick and toast them over a stove (or a fireplace if you're lucky enough to have one in Hong Kong!) for a melty interior and crispy exterior . They are extra delicious when dunked in hot cocoa.
You also don't need to be a barista or latte artist to spruce up the presentation of your drink. A light dusting and pinch of cocoa powder over the drink automatically gives it a little texture. If you have some thickened cream, add a few drops on the surface and use a fork or toothpick to swirl it a little. Instant art!
Stay warm everyone!
0 comments:
Post a Comment