Spiced Hot chocolate

NIAMH WHITE

Wedding Coordinator, Horetown House

It’s finally that time of year, when it is acceptable to drink copious amounts of liquid chocolate without judgement.  So in honour of this wonderful season we have decided to share our favourite Hot Chocolate Recipe.  There are lots of recipes out there but we reckon our Head Chef Tim has created the perfect balance between warming spices and rich dark chocolate.

“we reckon our Head Chef Tim has created the perfect balance”

If in doubt add marshmallows

We adore chocolate in all its forms, but at this time of year nothing beats a steamy cup of spiced hot chocolate.  Our recipe includes delicious aromatic flavours of cardamon and chilli and we serve it topped with lightly whipped cream and a toasted marshmallow and a pinch of cinnamon.  For out Winter Weddings we have lots of seasonal drinks like mulled cider and Whiskey bars and couples often ask about adding something a little different to their drinks reception.

Our VW Van

We like to add a little bit of style to everything we do here in Horetown and your drinks reception is a great chance to offer your guests something different.  Our VW van has been adapted to become a cute food truck and we use it for lots of things including Hot Chocolate.  Labels and signage are another great way to put your personal stamp on your wedding.  Our hot chocolate is served in white paper cups and we  create personalised stickers showing the couples name and wedding date to make this welcome drink extra special.

“…Labels and signage are another great way to put your personal stamp on your wedding”

Hot Chocolate Recipe

 

Chocolate (50% cocoa) 140g

Water 60ml

Milk (Full Fat) 600ml

Sugar 1 to 2 tsp (to taste)

Rind of one Orange

3 cardamon pods (crushed)

1/4 red chilli

cinnamon (to garnish)

Combine the milk and water in a saucepan and heat but don’t boil.  Add the chocolate and sugar and whisk until well mixed.   Once all the chocolate has melted remove the saucepan from the heat.

Next add the orange rind, cardamon and chilli and allow to infuse for 5 to 10 minutes.  The longer you leave to infuse, more intense these flavours will become.

Once infused, strain the mixture through a sieve and discard the orange, cardamon and chilli.

Allow the hot chocolate to cool and store in the fridge for a couple of days or heat and drink all of it as soon as possible!!!

We like to add whipped cream and a toasted marshmallow to ours and a pinch of cinnamon is quite nice too!  Enjoy x

Head Chef Tim Phelan

“…The longer you leave to infuse, more intense these flavours will become..”