A thick smooth velvety hot chocolate. Flavoured with honey and just a hint of rose for a touch of Middle Eastern promise. A topping of crunchy nuts gives additional flavour and texture contrast.
I have a bit of a thing for hot chocolate. So what better way to mark such a momentous and romantic day as this Honeyed Rose Hot Chocolate. Today is not only St Valentine’s Day, but also my blog anniversary. Yes, my blog, in its first iteration as Chocolate Log Blog and now latterly Tin and Thyme, is seven today.
As this blog started off life as a chocolate blog, it seemed only fitting to create a chocolate recipe to celebrate its anniversary. This last year has felt rather odd; after six years of blogging about chocolate, it now tends to feature only once or twice a month. But I have no regrets and Tin and Thyme is going from strength to strength, in large part due to you, my readers.
This year, I won an award for Best Food Blogger, just in case you missed it! This not only felt like the wonderful achievement it was, but also a big thumbs up for vegetarian food bloggers everywhere.
Talking of vegetarian food, I also got my cashew nut butter brownies recipe into the new paperback edition of The Cranks Bible which came out last month. I could go on, but I won’t. Instead I will leave you to savour this wonderful honeyed rose hot chocolate.
Honeyed Rose Hot Chocolate
If it hadn’t been for Helen over at Family, Friends, Food, I’d never have thought of combining a drink with nuts. Her recipe for sahlab was a revelation. I really must find myself some orchid roots to try out the traditional version. Meanwhile, I reckoned topping a thick hot chocolate with nuts would be well worth trying. And given the Middle Eastern inspiration, I figured I just had to flavour it with rose and honey.
Rose can be overpowering if used with a heavy hand, so care is needed. I find this less of an issue if using my rose syrup. A good aromatic honey is important as you want the flavour, not just the sweetness. Dairy milk can easily be substituted with a milk of your choice if you’re vegan or dairy intolerant – almond would be a good one to go with the Middle Eastern theme.
It’s important the drink is thickened slightly, or the nuts will sink. I didn’t want to use cornflour to do this, so I reached for my arrowroot; this has a number of beneficial properties, is easy to digest, gluten free and low in calories.
This rose hot chocolate is fit for this or any other special occasion. It’s rich with honeyed notes and just a hint of rose and it’s not too sweet either. It has a velvety mouthfeel – smooth and unctuous. Topped with crunchy pistachios and almonds, it’s simply fabulous – the best combination ever I reckon.
So raise your hot chocolate glasses and here’s to the next seven years.
Other Hot Chocolate Recipes You Might Like
- Caramelised white hot chocolate via Kavey Eats
- Chanukah gelt hot chocolate via Family Friends Food
- Gingerbread hot chocolate (vegan) via Tin and Thyme
- Matcha hot chocolate via Tin and Thyme
- Peppermint hot chocolate (vegan) via Nadia’s Healthy Kitchen
- Real spiced hot chocolate via Tinned Tomatoes
- Salted caramel luxury hot chocolate via Munchies and Munchkins
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this gorgeous honey & rose hot chocolate, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see more Middle Eastern inspired recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Honeyed Rose Hot Chocolate. PIN IT.
Honey Rose Hot Chocolate – The Recipe
Honeyed Rose Hot Chocolate
- 300 ml whole milk
- 2 tsp arrowroot
- 25 g 85% dark chocolate - broken into bits
- 5 g 85% dark chocolate - grated
- 1 tsp cocoa powder
- 1 tsp honey
- 1 tsp rose syrup (or rosewater to taste - be careful as it can be overpowering)
- 10 g almond flakes - toasted
- 8 unsalted pistachios - chopped
- Pour all but 2 tbsp milk into a pan and place on a low heat.
- Mix the arrowroot with the remaining milk until dissolved.
- Add the chocolate to the milk and stir until melted.
- Using a small whisk, stir in the cocoa powder, honey and arrowroot.
- Continue to heat the milk slowly, whisking occasionally until the mixture is smooth and has thickened slightly. The arrowroot needs to cook for a couple of minutes or so at just under a simmer.
- Remove from the heat and stir in the rose syrup.
- Pour into two small heatproof glasses or cups and top with the toasted almonds, pistachios and grated chocolate.