Hot Chocolate Alchemy

beanflying

Partly because I think experimenting is fun and it's getting well into the winter, thoughts turn to a nighttime Hot Chocolate. I have been having a non serious play with different Cocoas for a couple of years and adding a touch of chilli or a dash on Cinnamon from time to time but without any serious thoughts about improving or tweaking flavors or writing them down to repeat later. That time has come due to an impending gig coming up and it would be nice to go a little over the top for the grown ups 

A little reading reveals even more crazy and nutty behavior than we get into with coffee. Crushed Red Pepper, Ground Coriander and some of these shown below. So anyone got an experiment that has worked or other slightly offbeat ingredients to add to Hot cocoa or chocolate?

Brett H

I love chilli in mine but fresh as opposed to powered or dried.  A shot of good brandy is about as adventurous as I get after that.  Get creating mate, some of us need the help in the creativity department.

beanflying

Last nights was Cinnamon, Cloves and a touch of chilli. Cloves were a fail or way to much - part failure. Tonight's 1 pod of Cardamon seeds ground, Cinnamon and a touch of chilli.  :thumb: improvement. 

beanflying

Tried last night nutmeg, cardamon, was nice but the nutmeg overpowered a bit. Tonight's journey into Chocoholism was with Cardamon, Cinnamon, and some palm sugar for sweetness instead of the Raw sugar I normally add. Palm Sugar is a nice change but more work and fiddle and just different so I think I will stick with Raw. I think a few bigger batches are needed of blend to get the Cinnamon/Cardamon/Sugar balance right. Lucky I have 500g of cocoa to play with

UNM

make it with coconut milk. you may want to experiment with varying proportion of coconut to other milks.

Brett H

I had fresh chilli in mine last night and it was awesome.  I'll try the palm sugar when I get some more unsweetened cocoa. I think that will tie in well with the chilli but the coconut milk might be a bit too much.  I've always wondered how Galangal would go with chocolate.  Are we sailing a little too close to Tom Kha Gai with all this?

beanflying

Way out there tonight on UNM's suggestion Star Annice  ??? Procedure to keep the aniseed hit in check add the whole Star with the Cocoa ground Cardamon and sugar dissolve in HW add the milk and steam. I wouldn't serve it commercially but if you like aniseed and spice then it's an interesting change. Aniseed flavor made this way was fairly well in balance so definitely no crushing of the Star!

beanflying

Boozy version tonight as it is freezing outside and this can't hurt Bring on the Rum  :thumb: A little inspired by Nigella  :angel: http://www.foodnetwork.com/recipes/nigella-lawson/alcoholic-hot-chocolate-recipe/index.html I have a little Zokoko powder arriving in a day or two plus another sample from Mahalia Coffee to try.

beanflying

Zokoko tonight courtesy of ACog for watching the start of the TDF . Pre sweetened and to much for my liking but would suit a lot. Slightly less rich than the CS Double Dutch but a nice slight hint of spice to it. Initial verdict a nice fallback but I would prefer to start unsweetened.

galumay

Damn your eyes, I got sucked in by comments on chat and tonite I whipped up a drink with my C

Koffee_Kosmo

I like a rich but thick chocolate I will give Jamie Oliver's  recipe a go http://www.jamieoliver.com/recipes/chocolate-recipes/epic-hot-chocolate/ This also a great read with old school recipes and will give them a try as well http://whatscookingamerica.net/Beverage/HotChocolate.htm KK