Aztec Hot Chocolate
Early in 2014, sisters Karen & Natalie Keane began Bean & Goose chocolate from their kitchen in the Wexford countryside. Karen & Natalie carefully source their chocolate from all over the globe and craft incredible bars and truffles using traditional processes. They believe in the purity and integrity of their craft and carefully create small batches of chocolate on marble slabs.
50g Bean & Goose's Hot Chocolate Chunks
250ml Fresh Milk
1 tablespoon of Light Muscavado Sugar
2/3 tablespoons Dark Cocoa Powder
1 Bay Leaf
1/4 teaspoon Cinnamon
1/4 teaspoon Vanilla Bean Paste or Extract
Pinch Irish Sea Salt
Put 250g fresh milk in a saucepan. Add Sugar, Cocoa, Bay & Cinnamon. Bring gently to boil, whisking to prevent lumps. Chop chocolate, add to pan and stir to blend. Bring back to boil & allow to thicken. Add dash of vanilla bean paste & a pinch of seasalt to taste.
Serve in your favourite mug, the perfect cure for winter's chill.