Photography: Dean Wilmot

By Suzanne Gibbs

Serving size: Serves 2
Cuisine type: Mexican, Modern Australian
Cooking time: Less than 15 minutes
Special options: Low Carb
Course: Beverage, Dessert
Favourite flavours: Chocolate

INGREDIENTS

30g dark chocolate
1 cup (250ml) milk
¼ cup (60ml) brandy or cognac
2 drops almond essence
¼ teaspoon ground cinnamon
sugar, to taste
1 cup (250ml) hot, strong coffee
whipped cream, cocoa (optional), to serve

METHOD

1. Melt chocolate in a heatproof bowl over a pan of water on low heat. Place milk in a small saucepan and scald (heat to just before boiling) on medium heat. Whisk into chocolate, a little at a time.

2. Pour mixture back into milk pan with brandy, almond essence, cinnamon and sugar to taste. Whisk on low heat, until smooth.

3. Half fill two mugs with chocolate mixture and top up with hot coffee. Serve with a dollop of cream and dusting of cocoa, if you like.