Spiced hot chocolate

Applies to: hot chocolate with a Middle-East twist — real chocolate or cocoa emulsified into milk with a touch of cardamom or cinnamon, milk never scorched.

1. Warm the milk gently to 60-65°C, stirring so it never scorches on the bottom.
2. Keep milk at 60-65°C, never above 70°C — scorched milk gives a scalded, skin-forming off note.
3. Add the chopped chocolate or cocoa blend to the warm milk and whisk until fully melted and emulsified.
4. Whisk to a glossy, lump-free emulsion; grainy or separated cocoa means it was not whisked enough.
5. Add a small pinch of ground cardamom or cinnamon and whisk it through.
6. A pinch only; over-spicing masks the chocolate instead of accenting it.
7. Taste and adjust sweetness or spice, then pour into the pre-warmed cup.
8. Finish with a light dusting of cocoa or cinnamon; optionally top with foam.