Infused Hot Chocolate Drink

A hot chocolate on a cold day can fix all the blues…if you infuse the hot drink with extra flavours then we are talking of gourmet drinks!

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I have always enjoyed my cup of hot chocolate during the winter months or the monsoons. In recent years I discovered the special art of infusion and ever since my hot chocolate has been flavoured with whatever ingredients I find in my pantry.

These drinks taste out of the world and you will notice that the recipe to achieve this end result is fairly simple. Thickening the drink is optional but I would recommend it.  In my family, everyone has a favourite flavoured hot chocolate drink. So, I know which one to make for whom….

Click the link below for the video:

Infused Hot Chocolate Milk Recipe                  Makes 3 mugs

Ingredients:

FOR THE BASIC HOT CHOCOLATE

Full Fat Milk – 3 mugs or 900ml

Semi Sweet Dark Chocolate(grated) – 3 to 5 tblsp

Cocoa pdr – 3 tsp

Hot water – 2 to 3 tblsp

Brown Sugar – to taste

FOR THICKENING

Corn flour – 1 ½ tblsp

Water – ¼ cup

FOR INFUSION

1.    Candied orange peel – 1 piece + Fresh orange zest – a tsp or an inch of peeled

2.    Star anise – 2 + Candied ginger – 2 small pieces

3.    Cinnamon stick – 2 + Instant coffee powder – ¾ tsp

Method:

1.    FOR THE BASIC HOT CHOCOLATE: Dissolve the cocoa powder in the hot water till there are no lumps in it. Keep aside.

2.    Heat the milk on low. Add in the cocoa powder mixed with water followed by the brown sugar. Mix till the sugar dissolves completely. Bring to a boil and turn off the heat.

3.    Add in at least 3 tblsp of the grated chocolate and mix to combine. Bring to a boil again and turn off the heat.

4.    FOR THICKENING: mix the corn flour and water to get slurry. Keep aside.

5.    FOR INFUSION: Heat a mug of the prepared BASIC HOT CHOCOLATE and add in the ingredients 1, 2 or 3. Boil on low for a minute. Add in a tsp or two of the corn slurry to thicken the drink (this is optional).  Mix well. Turn off the heat, cover and let infuse for 2 to 3 mins.

6.    Heat it up before serving into the mugs. Top with whipped cream or marshmallow. Garnish with the ingredients used for infusion.

7.    Serve hot.

© Rinki’s Kitchen