Winter is here. After last nights GOT episode and the current Cape Town weather, this couldn’t be more apt!
Luckily, this decadent Hot Chocolate recipe I developed for Nomu last year stood the test of time and will help take away the frosty edge. Try this with a touch of booze as a night cap or even as pudding! It is really divine!
Rich Chocolate Caramel Dream
Caramel (makes ± 250 ml)
350 g caster sugar
150 ml cream
5 -10 ml NOMU Vanilla Paste
For serving – optional (per person)
30ml Cream – whipped to soft peaks
2 ml NOMU Vanilla Paste folded into whipped cream
15ml rum, amaretto or good quality brandy
To make the caramel:
Heat the caster sugar in a saucepan over medium-high heat until it begins to dissolve, swirl the pan and continue to cook until it becomes golden brown (5-10 minutes).
Remove caramel from heat and carefully add cream, as the caramel is hot the cool cream will make it spit.
Immediately start whisking the mixture again over medium heat and once combined, add 5 – 10 ml of NOMU Vanilla Paste.
Once it has come together and is a nice smooth consistency, remove from the heat and pour into a clean glass jar.
It will firm up once cool, but you can soften it by either microwaving it in short bursts until it becomes liquid again or by placing glass jar in a container with hot water.
To make the hot chocolate caramel cream:
Heat 200 ml milk per person over medium heat.
Add one – two teaspoons of caramel sauce and stir until warm and dissolved (it will look like strong tea).
Spoon NOMU Hot Chocolate (serving size on the tin) into a mug and use your caramel milk to make the hot chocolate.
Serve in a large mug with a spoonful of whipped cream and a extra drizzle of caramel sauce.
*This recipe was originally developed for Nomu*