Varm choklad med kanel och apelsinlikör

Annonsen laddas.

Det här är, om jag får säga det själv, världens bästa choklad.
Jag tror det är allt jag behöver säga idag. Perfekt för att värma sig lite extra i det ruskiga vädret!


Varm choklad med kanel och apelsinlikör
Det här receptet ger en megastor kopp eller två mindre. Om du inte vill använda cointreau men ändå vill ha apelsinsmak, använd apelsinchoklad eller lägg i en bit apelsinskal i kastrullen tillsammans med kanelstången.

1 dl vatten
50 g mörk choklad (70%)
1 kanelstång
2 1/2 dl mjölk
1-2 msk cointreau (apelsinlikör)

1/2 dl grädde, vispad
Kakao, att pudra ovanpå
ev. lite riven choklad

Lägg vatten, choklad och kanelstång i en kastrull och värm under omrörning på medelhög värme tills chokladen smält. Tillsätt mjölk och låt koka upp. Spetsa med cointreau.
Häll upp i en kopp eller två, toppa med vispad grädde, kakao och riven choklad. Servera gärna med en kanelstång.

 

In English:
Hot chocolate with cinnamon and orange liqueur

Makes one huge or two smaller cups. If you don’t want to use cointreau but still want the taste of orange, use orange chocolate or add a piece of orange peel together with the cinnamon stick.

100 ml water (about 7 tbsp)
50 g dark chocolate (70%)
1 cinnamon stick
250 ml milk (1 cup)
1-2 tbsp cointreau (orange liqueur)

50 ml heavy whipping cream, whipped
Cocoa powder
grated chocolate

Put water, chocolate and cinnamon in a saucepan and heat until chocolate has melted. Add milk and bring to a boil. Add cointreau if desired.
Serve hot chocolate with whipped cream, cocoa powder, grated chocolate and a cinnamon stick.


Varm choklad med Cointreau – det verkligen är den bästa. Men Cointreau med glass smakar också fint ;)

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