Mug shots

Your favourite decadent drink – with a twist

Mug shots

Tequila and mint hot chocolate

Serves 4

Ingredients
12 mint leaves
2 cups milk
1 cup double cream
160g dark chocolate, roughly chopped
2–4 tbsp tequila, to taste

Method
1. Steep mint leaves in 1/4 cup of boiling water for about 20 minutes.
2. Heat the milk and cream in a small saucepan until the mixture begins to simmer, then remove from heat.
3. Add the chocolate and stir until it has melted.
4. Strain the mint-infused water and combine with the chocolate mixture.
5. Add the tequila and serve warm.

Spiced orange and coconut white hot chocolate

Serves 4

Ingredients
1 × 400 ml tin full-fat
coconut milk
1 tsp grated nutmeg
1 cinnamon stick
1 vanilla pod
2 green cardamom pods, crushed
2 strips of orange zest, plus slices of orange to serve
200g white chocolate, roughly chopped

Method

1. Heat the coconut milk, nutmeg, cinnamon stick, vanilla pod, cardamom and orange zest in a small saucepan until bubbles appear at the edges.
2. Grill orange slices until lightly charred.
3. Put the chocolate in a glass bowl and strain the heated milk over it, stirring until combined.
4. Serve warm and garnish with slices of orange.

Brandy and salted-butterscotch hot chocolate

Serves 4

Ingredients
1 1/2 cups milk
1/2 cup double cream
1/4 cup sugar
100g dark chocolate, roughly chopped
Pinch of coarse salt
1/2 tsp vanilla extract
2–4 tbsp brandy, to taste

Method

1. Heat the milk and cream in a small saucepan. As soon as the milk begins to simmer, remove from heat.
2. Then, melt the sugar over a low heat until it begins to caramelise, swirling the pan instead of stirring, to make sure it browns evenly.
3. Add the hot cream to the caramel and simmer for five minutes, and continue stirring until all the caramel has dissolved.
4. Add the chocolate, salt and vanilla, and whisk until the chocolate has melted.
5. Add the brandy and serve warm.

Recipes & styling: Anna Carolina Alberts; Photography: Andreas Eiselen/HSMimages.co.za
June/July 2016

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