preparation time: 5 minutes
cooking time: less than 10 minutes
400ml tin coconut milk
100g dark chocolate (at least 60% cocoa)
1 cinnamon stick
4 cardamon pods crushed
cinnamon powder or grated nutmeg
open the tin of coconut milk carefully and spoon off 2-3 tablespoons of the thick coconut cream and keep to one side.
pour the rest of the coconut milk into a saucepan with the crushed cardamon and cinnamon stick and heat gently until just below boiling point.
take off the heat and add the chocolate broken up into small pieces and stir until completely melted.
pour into small glasses or espresso cups (through a sieve to strain out the whole spices).
gently whisk the coconut 'cream' until smooth and spoon on top of the hot chocolate. Garnish with grated chocolate and cinnamon powder or grated nutmeg. Serve and enjoy.
cooking hints & tips:
It's delicious cold too - as a thick chocolate sauce or chocolate fondue style dip for pieces of fresh fruit, cake or marshmallows. A quick and easy dessert which can be made ahead too.
you can make this into a mocha version by adding some strong dark brewed coffee - and serve it affogato style poured over vanilla ice cream. I would add about 75ml of coffee to the coconut milk at the beginning when you are heating it up with the spices.
add a splash of rum, or whisky for a grown-up hot chocolate or dessert.