Friends! Tell me about your holidays! Did you get up to anything cray?
I spent most of mine hanging out at home with the husband watching all the tv (Homeland, Fargo, Luther), eating all the snacks (can not get over veggie chips you guys) and clearing all the cobwebs from our flat and my mind. I also took myself to an exhibition which was way surreal, came second in a new years eve cocktail making competition and started making some pantry staples from scratch with the help of this amazing book I got given twice for Christmas. I'm also 3 days into this yoga challenge and knee deep in airbnb's and lists for a trip to Copenhagen in a couple of weeks.
That cocktail competition I mentioned was actually what lead to this hot chocolate. I had made some candied dehydrated clementine slices as garnishes for our entry: a clementine and cinnamon infused gin and tonic (aptly named the easy peeler happy feeler). The leftover (read: burnt) slices got thrown into the blender with some sugar and spice - and in turn found itself inside a hot chocolate which made all my jaffa dreams came true.
Drying out the clementines take some time but isn't too involved, lending itself perfectly to a wintery Sunday project. The mix also makes great 'just because' pressies, especially during these colder months and makes a rich, fragrant hot chocolate you're going to want to keep on hand for rainy days.
Clementine Hot Chocolate
(this mixture will yield about 6 servings)
Slice clementines as finely as you can manage and lay out on a baking tray lined with greaseproof paper.
Sprinkle each slice with sugar then bake for approximately 2-3 hours on very low heat (50-80C) until dried out but not brittle.
Into a blender or food processor, throw clementine slices, cinnamon, salt and 1-2 tbs sugar. Whizz until roughly chopped then combine with chopped chocolate and store in an airtight jar.
To serve, warm up some milk and melt in 2-3 tbs of chocolate mixture. For a smooth hot chocolate, strain before serving. Top with a clementine slice if you're feeling fancy.
2 small clementines
2-3 tbs demerara sugar
pinch of salt
dash of ground cinnamon
200g dark chocolate, chopped finely
1 cup non dairy milk