Hot dark chocolate with cinnamon and cognac
Relaxing by the fire on a cold winter day, sipping a cup of thick hot chocolate. Isn't winter great?
When it's winter, the menus change and hot chocolate appears in different variations. Learn how to make a very thick hot chocolate like it's done in Italy. This time though, it's spiked with a little bit of cognac and cinnamon to make the taste more special on the cold winter days.
Hot dark chocolate with cinnamon and cognac recipe
Yields 2 cups
- 3/4 tablespoon cornstarch (or flour)
- 1-1/2 ounces unsweetened cocoa powder
- 1/2 teaspoon cinnamon powder
- 1-1/2 ounces dark chocolate (60-70 percent), chopped
- 1-1/2 tablespoons sugar (adjust according to the sweetness you prefer)
- 1-1/2 cups milk
- 1 tablespoon cognac
- Over low heat, in a small saucepan, mix the cornstarch, cocoa powder, cinnamon, chopped chocolate and sugar.
- Pour in the milk, little by little, and mix continuously with a small whisk.
- Add the cognac before the hot chocolate thickens and let the alcohol evaporate, about 2 minutes.
- If the hot chocolate is too thick or needs more sugar, just add more milk and sugar.