Orange spiced hot chocolate
500ml whole milk
250ml double cream
1 cinnamon stick
4 cloves
½ teaspoon ground nutmeg
1 round preserved ginger, chopped
1 tablespoon cocoa
200g orange flavoured dark chocolate, chopped
Good dash grand marnier
Place the cream, milk and spices in a pan, bring to the boil and then set aside to allow to infuse for about an hour.
Strain into another pan and bring to heat.
Mix the cocoa with some cold milk and then whisk into the pan. When hot, whisk in the chopped chocolate, bring back to a simmer, add the Grand Marnier and pour into warmed mugs.
Spiced Clementine cream
Zest and juice of 2 clementines
1 teaspoon mixed spice
2 tablespoons sugar
200ml lightly whipped cream
Boil the zest and juice with the sugar and spice until thick and syrupy.
Remove from heat and cool.
Fold into the cream and top the hot chocolate with a good dollop.
Gingercake with spiced apple frosting>>
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