What can I say – a rich, dark chocolate overload but with the added hint of cardamom and coriander emerging from the hot cup. The raspberries sinking into the liquid will need a teaspoon to enjoy and the marshmallow will stick to the spoon and go stringy as you lift the raspberries out of the cup. A great treat after an hour or so of throwing snowballs.
This winter warmer came at the end of a long day in the field. The dogs were sound asleep and snoring in their beds and we needed something to ward off the chill of a Scottish winter evening.
Ordinarily we might have had a dram or a brandy but as chance would have it a bottle of the PH Gin was sat by the hob and without thinking the Head Distiller decided to pour in the gin instead
The hot chocolate offered up a lovely whiff of cardamom and on sipping it added a slight peppery warmth to the chocolate. We then added raspberries and marshmallows for fun. Top tip - let the Raspberries drop into the chocolate as chocolate-soaked raspberries are a girl’s best friend.
- Melt butter in solid bottomed pan - break into pan the chocolate pieces and add sugar
- Stir gently under a low heat until all melted
- Then add milk and then sprinkle the 2 tablespoons of chocolate and stir the powder into the milk with a wooden spoon
- Then gently whisk the chocolate with a hand whisk bringing to the boil on a low heat continuing to whisk all the time
- Remove from heat when it has come to the boil and put to one side and add the 2 dessert spoons of the PHG
- Then pour into your PHG mug and cover with extra thick whipped cream
- Add to the top as many raspberries as you like (they may sink if you add too many!) and a small handful of marshmallows. Garnish with a mint leaf.