On this Christmas weekend, I will not offer you a new recipe for your New Year’s Eve. For more than a month, I have already given you a certain number of ideas, to decline from aperitif to dessert. Now I think you have a pretty good idea of what your meal will be. Otherwise, I invite you to take a look at the more or less recent publications.
And then, it’s not just foie gras and the log in this period…
There is also and above all chocolate and more particularly, hot chocolate. The one we will share after a walk, around a game, or in front of a movie. The one that warms up and makes you forget that you are completely in the rush for the last gifts, that there are still all the packages to do, and then, that you will have to face the crush at the supermarket and also your mother-in-law …
On this Christmas weekend, I therefore suggest that you take a short break and share a moment of indulgence.
My hot chocolate is rich in flavors (and not just in flavors!). It combines chocolate and spices. It is unctuous and comforting to perfection.
To taste this wonder, it’s very easy. The secret is to take your time.
Christmas hot chocolate:
For 4 hot chocolates:
125g dark chocolate (70%)
800ml whole milk
1 tsp Ceylon cinnamon
Start by heating 1/4 of the milk in a saucepan.
When hot, add the coarsely chopped chocolate and melt, stirring, until smooth.
Add cinnamon and speculoos. To mix together.
Add the remaining milk and bring to a boil over medium heat. Stir regularly.
Leave to simmer gently for a few minutes, until the texture is creamy and slightly thick.
Pour into glasses and garnish with whipped cream.
To accompany small cookies.
To finish: for this chocolate, choose a good chocolate.
For the cinnamon, dose it according to your tastes. 1 level spoon or 1 heaped spoon, if you love cinnamon.
The speculoos allow you to slightly sweeten the chocolate and also provide smoothness.
A good dose of whipped cream seems essential to me for maximum comfort. Depending on your level of gluttony, you can also add toppings, such as chocolate shavings.
With this recipe, I wish you a very, very happy holiday season.
I don’t think I’ll make any new posts next week.
For some time, I have been struggling a lot to take pictures of my little dishes. The days are much too short and the light desperately absent. Each photo becomes a constraint and suddenly the pleasure is not too much there. I will therefore take advantage of these next few days to take a short break and cook without having to think about the photo.
I will still continue to be a little present on instagramin particular through stories,
See you soon!