Hot chocolate with cinnamon recipe
Serves 4 people
© Photo taken from the book Alter Eco by Catherine Madani, photograph by Françoise Nicol
Preparation time: 15 minutes
Cooking time: 5 minutes
120g cooking chocolate
400ml full-cream milk
3 pinches of cinnamon
2 pinches of piment d'Espelette (Basque chili pepper)
1 teaspoon bitter cocoa powder
Chop the chocolate. Melt it with the milk and water in a saucepan over a moderate heat. Add the sifted cocoa powder, cinnamon and piment d'Espelette and mix vigorously.
Whisk the mixture to froth it up then serve in large mugs.
Variation: try replacing the cinnamon with ginger.