Spiced Chocolate Cup
|Double cream||300 Milliliter|
|Ground nutmeg||2 1⁄2 Milliliter|
|Ground allspice||1 Pinch|
|Ground cinnamon||2 1⁄2 Milliliter|
|Plain chocolate||50 Gram|
This thick, spiced beverage is adapted from the ancient Aztec drink 'xocoatl'.
You can, if you like, add vanilla sugar.
Bring the milk and cream just to the boil in the top of a double boiler, add the salt, nutmeg, allspice and cinnamon and reduce the heat.
Cook at a bare simmer for 1 hour.
Melt the chocolate with the water in a small saucepan over a gentle heat.
Remove from the heat and whisk the mixture to a paste.
Beat in the egg yolks and stir into the milk and spice mixture.
Continue stirring until the mixture thickens.
Pour the spiced chocolate into small cups and serve immediately.