It's so chilly here: great excuse for a hot choccy (with a native twist). Learn how to make it using our powdered Davo Plum and either dark or white chocolate, depending what your guilty pleasure is.
This is a great recipe and play around with different herbs and edible flowers. If you go with white chocolate, just use half the amount and no honey as it tends to be sweet in itself.
- 250ml whole milk
- 250ml pouring cream
- 150g dark chocolate (70% is best)
- 1-2 teaspoons Davidson Plum Powder
- 1 tablespoon honey (optional)
Put all the ingredients into a small pan and heat slowly (on low) until the chocolate melts completely. Stir frequently. Don't let the milk boil. Serve in your favourite mug, with an extra sprinkle of Davo Plum powder.
This recipe also works great with finger lime, anise myrtle, lemon myrtle, wattleseed and strawberry gum powders - you can find them all here → to experiment with.