Boozy, creamy hot chocolate
A hot chocolate fit for a Queen
There are two things that wintry weather demands: 1) booze and 2) chocolate – ideally together. Which is why we’re spending tonight getting gently sozzled while slurping this delightful boozy, creamy hot chocolate (the booze in question is warming, spicy RUM) from Chocolate Fit For A Queen by Historic Royal Palaces (Ebury Press, £10). The book, FYI, has an introduction penned by history goddess Lucy Worsley.
“Many of the English monarchs are renowned for their love of excess. Queen Anne was chided by her doctor for her overindulgence in cakes and sweetmeats, while the lavish tastes of Edward VII, son of Victoria and Albert, are well documented. Though we’re not advocating the cooked breakfast, eight-course lunch, high tea, lengthy dinner and the light supper taken just before bedtime that Edward enjoyed, there’s no harm in spoiling ourselves once in a while. So savour every mouthful of this rum-laced hot chocolate topped with a healthy dollop of sweetened whipped cream. It’s a sumptuous concoction, most certainly fit for every king and queen, despite what their doctor might say.”
100g milk chocolate, broken into pieces
4 tbsp rum
A pinch of ground ginger, plus extra to sprinkle
400ml semi-skimmed milk
100-150ml double cream
1 tbsp icing sugar
- Put the chocolate pieces in a heavy-based pan with the rum, ground ginger and milk. Place over a low heat to melt the chocolate slowly then gradually bring to boil, whisking all the time until the mixture is smooth.
- Whip the double cream in a bowl with the icing sugar until just thick.
- Divide the hot chocolate among four glasses, then top with the double cream and a sprinkle of ground ginger.