Hot Chocolate with Chai Brownies Recipe

This is properly decadent pudding in mug. No point messing about this close to Christmas. If preparing for coeliacs, do make sure the chocolate is gluten free.

The chai spice is beautifully flavoured and incredibly powerful. Add a tiny bit at a time and taste before adding more. Your spare chai spice can be used in apple cakes, drinks, pastry-whatever you fancy.

Suitable for: gluten free

Hot Chocolate Ingredients (makes one 250ml mug)

250ml milk

35g gluten free chocolate buttons, milk or dark. (We use Barry Callebaut buttons, now available in supermarkets.)

1 tiny pinch of Chai spice, please see recipe below

1 x Honeybuns Dark Chocolate & Orange Brownie, available from our online shop.

60ml double or whipping cream.

Chai Spice Ingredients

4 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground black pepper

1 tsp ground cardamom

½ tsp ground star anise

Mix your spices and place in a tiny glass lidded jar to store.

Place the cream in a bowl and whip using an electric whisk for approx 1 minute until you have a stiff, ‘scoopable’ consistency. Set to one side.

Heat the milk in the pan on a medium heat until the milk is just starting to bubble.

Turn the heat to low and add the chocolate buttons, stirring. The chocolate will melt after about 2 minutes. If it’s a slightly speckled colour do not worry, this is normal. As long as it’s smooth with no lumps it’ll be fine.

Remove from the heat and stir in a tiny pinch of chai spice.

Pour into your mug. Using a metal dessert spoon, place scoops of whipped cream on top and they will float. Sprinkle a tiny bit more spice over the top. Cut your Honeybuns Dark Chocolate & Orange Brownie into bite size pieces and pop on top.

Snuggle down in a cosy corner and indulge.