Instead of a hot chocolate, why not try a hot caramel for a twist on the classic? Make the caramel as far ahead as you wish, keep it in the fridge and have it with the warm milk as the mood takes you.
Ingredients
Method
Main
1.Cook sugar in a saucepan over medium-high heat until it begins to dissolve, swirl the pan and continue to cook until it becomes golden brown (5-10 minutes). Remove from heat, add cream; be careful, mixture will spit. Return saucepan to heat and stir until caramel dissolves.
2.Place milk in a saucepan with vanilla bean and star anise. Warm over a low heat until milk comes almost to the boil, then strain.
3.Spoon a little caramel into serving cups, top with milk, dust with nutmeg and serve.
Drink Suggestion: Add a splash of Armagnac. Drink suggestion by Max Allen
Notes
