Classic Chai
Classic
Chai
Serves 2 Prep 5 minutes
Cook 5 minutes
·
5 whole cloves
·
1 cinnamon stick
·
2 cardamom pods, bruised
·
8 black peppercorns
·
1 tablespoon loose-leaf Ceylon tea
·
2 tablespoons caster sugar
·
1 ½ cups milk
·
Ground cinnamon, to serve
Place 1 cup water, cloves, cinnamon stick, cardamom,
peppercorns, tea and sugar in a small saucepan over moderately high heat. Bring
to the boil. Stand for 5 minutes to infuse. Strain; discard solids. Combine tea
mixture and milk in a clean saucepan. Bring to a simmer over moderate heat.
Pour into 2 x 1½-cup heatproof cups. Serve sprinkled with ground cinnamon.
Mexican Hot Chocolate
Mexican
Hot Chocolate
Serves 2 Prep 5 minutes
Cook 5 minutes
·
1 ½ cups milk
·
½ teaspoon ground cinnamon
·
Pinch Mexican chilli powder
·
150g milk eating chocolate, finely chopped
·
Marshmallows, to serve
Place milk, cinnamon and chilli powder in a small saucepan
over moderate heat. Bring to a simmer. Place chocolate in a heatproof bowl. Add
hot milk mixture to chocolate; stir to combine. Stand for 3 minutes or until
chocolate melts. Stir to combine. Pour into 2 x 1½-cup heatproof serving cups.
Serve topped with marshmallows.
Try this, too
Peppermint Hot Chocolate Divide 3 broken peppermint
chocolates between 2 x 2-cup heatproof serving glasses. Place 3 cups
chocolate-flavoured milk in a large microwave-safe jug. Microwave on High
(100%) in 1-minute bursts, stirring, until hot. Pour hot milk over chocolate in
glass; stir to melt chocolate. Serve sprinkled with ground cinnamon.
