Spiced Orange Hot Chocolate
A rich, velvety drink with dark chocolate, cocoa, orange zest, and cinnamon. Perfect for warming up and pairing with winter desserts.
- Time
- 10 min
- Serving
- 371 kcal
- Ingredients
- ≈ $1.21
- Protein
- 11 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 240 ml
- 2 Dark chocolatepack 90 g ≈ $2.50 30 g
- 3 Cocoa powder 8 g
- 4 Oranges≈ $3.80 per kg 40 g
- 5 Cinnamon 1 g
- 6 Sugar 10 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Zest an orange4 finely with a grater, reserving the flesh for serving.
In a saucepan, mix cocoa powder, sugar, and cinnamon.
Add a splash of milk1 and stir into a smooth paste, then pour in the rest of the milk and whisk until combined.
Heat over medium heat almost to boiling—without letting it boil—stirring for about 3 minutes.
Add chunks of dark2 chocolate and the orange4 zest, simmering for 2–3 minutes while stirring until the chocolate melts completely.
Pour into mugs and serve hot, topped with an orange4 slice.
Tips
- Why it works
- Mix the cocoa and cinnamon in advance so the aroma spreads evenly in the milk and no lumps remain. If you add them later, the cinnamon may sink to the bottom and not dissolve fully.
- Substitutions
- Instead of orange juice, use lemon juice (15 ml), but cut the sugar to 5 g, since lemon is more sour. Instead of zest, add ½ tsp of orange jam for sweetness.
- Common mistakes
- If the drink tastes bitter, the chocolate overheated or the milk boiled. Keep the temperature under 85°C, otherwise the chocolate will scorch.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Before serving, reheat in a water bath, stirring constantly, to 60°C. Don't freeze, the chocolate will separate.
- Serve with
- Serve with cookies like Yubileynoye or tea rusks to soften the orange's acidity and add crunch.
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