Take your hot chocolate game up a notch with this decadent recipe from Honolulu Coffee. Inspired by the Hawaiian Pidgin saying about delicious food (i.e. ‘that food was so good it broke da mouth’), Brok Da Mout’ Hot Chocolate is a blend of dark chocolate, hibiscus ginger tea, ginger with honey, steamed coconut milk and a trace of cardamom.
Try making it yourself, or head to Honolulu Coffee (88 Nelson Street or 2098 West 41st Avenue) during the 10th Annual Hot Chocolate Festival (January 18 – February 14) for a cup prepared by the experts, and enjoy it with a house-made coconut chocolate biscotti.
INGREDIENTS:
Fleur de Cao™ 70% Dark Chocolate (35g)
Coconut milk (5oz)
Honey-ginger sauce (10g) (see below)
Hibiscus ginger tea concentrate (10ml) (see below)
METHOD:
- Melt dark chocolate in a saucepan
- Steam coconut milk with melted chocolate together to 155F
- Pour over honey-ginger sauce and mix well
- Add hibiscus ginger tea concentrate
- Enjoy with Aloha!
Honey Ginger Sauce:
Ginger, chopped into small pieces (or blend for stronger ginger taste) (50g)
Honey (50g)
Water (100g)
Method: Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 30 mins. Can be stored in the refrigerator for up to seven days.
Hibiscus Ginger concentrate:
Hibiscus ginger tea from Firepot Nomadic Teas (50g)
Water (100g)
Sugar (50g)
Method: Place all ingredients in a pot and bring to a boil. Reduce heat and simmer for 5 mins. Can be stored in the refrigerator for up to seven days.
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