It isn’t often that you can fully enjoy a steaming cup of hot chocolate in Mumbai. But now you can! Here’s the simplest way to prepare it. And if you’d rather step out while the chill lasts, use our price index.
Instead of chilled beer and lemonade, Mumbai these days is relishing warmer
drinks, thanks to the drop in temperature. And hot chocolate comes to mind first in such moments. Preparing a cup might not be the toughest thing to do, but adding something extra to it can enhance the experience even further.
“Adding some marshmallows is great when serving it to kids or even adults. Heat the marshmallows a little and then dunk them in to
add to the flavour,” says Dharmesh Karmokar, chef at Silver Beach Café in Juhu, which has been dishing out cups to several patrons these days. “Some kids recently asked us to add some walnuts. Bitter chocolate is another option.”
Rushina Munshaw Ghildiyal, the “chief foodie” at APB Cook Studio, too, just finished working on a special recipe for hot chocolate.
“This is the best weather for it,” she says. “Toast two red chillies on an open flame, grind them with some cocoa power and toss them in. This will give the hot chocolate a smoky chilli flavour.” Fresh red chillies can also be soaked in candied syrup for a while and then sliced and sprinkled on top. “You also get sliced, pre-candied ginger that’s a great addition,” she adds. — Serena Menon
250 gm grated semisweet
chocolate (or use semisweet chocolate chips)
2 cups milk
Half tsp cornstarch, dissolved in a little cold water
Half tsp instant coffee
Heat the grated chocolate and the milk in a pan. Mix in the instant coffee. Stir to mix. Make sure the chocolate is melted. Once the mix comes to a boil, add the cornstarch. Bring back to a boil thrice, whisking vigorously and removing from the heat each time it starts to bubble. Ladle into cups from suitable height to create the froth, sprinkle some cocoa power and serve.
- Peninsula Grand Hotel
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