tikiwanderer (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} tikiwanderer) wrote,@ 2008-05-30 20:24:00 |
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My own hot chocolate recipe
I haven't put proportions in this, because I didn't measure them. Which means I got it right by sheer blind luck, given the ridiculously strong proportions of each spice I put in.
Hot chocolate: made from ground milk Belgian chocolate from the Daylesford Mill, with hot water instead of milk (my usual, I like my hot chocolates short black, not cocoalatte). Into the cup also went:
ground cinnamon, ground cardamom, ground ginger, ground wattleseed and fresh-cracked black pepper.
Oh, it's good. Though I admit I only experimented with my cup, and made James' a plain latte. What I really want to do one day is get the actual cocoa beans, and grind/espresso them the way you do coffee. That would be so good. By preference, I'd probably also add the cracked pepper to it. But as James says, I have a unique palate in many ways. (Actually, what he *really* said was "Your tastebuds are INSAAAANNNE!", but that's OK, I can translate.)
I haven't put proportions in this, because I didn't measure them. Which means I got it right by sheer blind luck, given the ridiculously strong proportions of each spice I put in.
Hot chocolate: made from ground milk Belgian chocolate from the Daylesford Mill, with hot water instead of milk (my usual, I like my hot chocolates short black, not cocoalatte). Into the cup also went:
ground cinnamon, ground cardamom, ground ginger, ground wattleseed and fresh-cracked black pepper.
Oh, it's good. Though I admit I only experimented with my cup, and made James' a plain latte. What I really want to do one day is get the actual cocoa beans, and grind/espresso them the way you do coffee. That would be so good. By preference, I'd probably also add the cracked pepper to it. But as James says, I have a unique palate in many ways. (Actually, what he *really* said was "Your tastebuds are INSAAAANNNE!", but that's OK, I can translate.)
