“This method is quick, efficient and minimises mess,” says Ray Mears. “Spices, such as orange zest or chilli, can also be added for a difference.
“At the end of a hard day’s canoeing, a tot of rum has been known to fortify a drinking chocolate, relaxing muscles and encouraging restful sleep.”
Ingredients
- 100 per cent cocoa chocolate
- water
- milk, to taste
- sugar, to taste
Method
Grate sufficient chocolate, according to the manufacturer’s instructions or your preference. Work to a volume of water of 2/5 cup (100ml) for two cups, or 4/5 cup (200ml) for four cups.
Bring the water to the boil, then add the grated chocolate and when dissolved, stir into a smooth paste.
While stirring, add milk to taste and bring to the simmer, then taste and add sugar to your preference. If possible, whisk to aerate the drink before serving.
Milk powder can be added to the grated chocolate prior to the water. It can also be made without the milk if none is available. Evaporated milk mixed with water makes rich hot chocolate for cold weather.
Wilderness Chef: The Ultimate Guide To Cooking Outdoors by Ray Mears is published by Bloomsbury. Photography by Ray Mears, available now.
Are you a fan of drinking chocolate? What flavour do you add to yours? Let us know in the comments section below.
Also read: Impressive and Indulgent Chocolate Pots
– With PA
