Tuesday, 24 January 2012

Coconut Cream Hot Chocolate


It's been a while...It's been a busy month, but also I kept procrastinating because I felt like I should write my first 2012 post about new years resolutions and all the things I'm aiming for this year and all that stuff, but actually it doesn't really matter, I think if you want to set yourself goals it doesn't matter when you do it. So I may post some goals and resolutions half way through the year instead, or I could use the Chinese new year as a marker. Anyway! Over Christmas I saw this recipe for thick hot chocolate on Jamie Oliver's TV show and I knew I had to try it! Ever since I went to Lithuania and tried the thick hot chocolate I've always wanted to replicate it. They also serve variations of the thick hot chocolate in Italy and other European countries except England! It's really easy to make, this is how you make the mixture using Jamie Oliver's recipe:

  • 2 tablespoons Horlicks
  • 2 tablespoons cornflour
  • 3 tablespoons icing sugar
  • 4 tablespoons quality organic cocoa
  • 100g quality dark chocolate (70% cocoa solids), finely grated
  • a pinch of ground cinnamon (I like to add a little grated nutmeg instead)
  • a pinch of sea salt

Since I first made it, I can't stop! It was only the other day, when I ran out of milk that I thought of using canned coconut cream instead. In the past I had added a dollop of coconut cream, leftover from making a curry, to the hot chocolate that I had in the fridge and it really freshened it up. I looove coconut cream, I could eat it all straight from the can. Making the hot chocolate with coconut cream makes it really rich a creamy without being too heavy.

To make it, heat either a mixture of regular milk and coconut cream, or just coconut cream, measure out how much you want to fill your cup with. As it heats gently I use a whisk to stop it sticking to the bottom of the pan and burning. When it gets hot sprinkle in the hot chocolate mix and whisk it in, whisking stops lumps forming. Add about 2-3 heaped tablespoons per cup, depending on how thick you like it. Once the it's all mixed in it won't take long to thicken, then you can take it off the heat. I like it quite thick so I can eat it with a spoon like a little desert, yum!

Some interesting facts about coconut cream if you're interested...not interested? I'm going to tell you anyway. It contains Lauric acid which is also found in breast milk and can help fight viruses and bacteria. Like other nuts, it keep you full for longer because of it's high in good saturated fats, which means it doesn't turn into bad cholesterol (apparently). It's rich in magnesium which can acts as block to nerve cells. Fascinating!

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