A smooth velvety hot chocolate, flavoured with honey and just a hint of rose. A topping of crunchy nuts gives an additional flavour and texture contrast.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Drinks
Cuisine: Middle Eastern
Keyword: almonds, honey, hot chocolate, pistachios, rose
1tsprose syrup(or rosewater to taste - be careful as it can be overpowering)
10gflaked almondstoasted
8unsalted pistachioschopped
Instructions
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.
Notes
If you like your hot chocolate sweet, you may want to add another teaspoon of honey.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.