Comptoir spiced hot chocolate with tahina & halva
50g dark chocolate (about 60% cocoa solids), grated
½-1 tsp cinnamon, plus
extra to serve
15g halva, crumbled
400ml milk, or use coconut milk, if you prefer
honey or sugar to sweeten - 1 tbsp is plenty for two
crumbled halva - be generous with it
chopped or slivered
One of my weaknesses is that I love anything sweet. I would, if I could, tuck into all the delightful Middle Eastern pastries there are. Chocolate is also a favourite, and mixed with halva the two work magically together, each enhancing the flavour of the other.
This drink is very rich and is laced with a little tahina to give it a lovely silky texture. It’s the sort of thing I might make at a weekend when I’m cooking brunch for friends. And I make it for my nephews, who love it.
They sometimes pop in on a Sunday morning on the pretence that they’ve come to see me, when in fact all they want is for me to rustle up a couple of mugs of this! I always oblige, of course…
In a large bowl, mix the grated chocolate, tahina, cinnamon and halva.
Pour the milk into a saucepan and bring to the boil. As soon as it boils, pour on to the chocolate mixture and whisk well.
Pour the mixture back into the pan and heat gently, whisking continuously until the chocolate has completely melted. If you have a coffee frother, you can use it to make the mixture extra frothy.
Divide between two glasses, sprinkle over the crumbled halva, pistachios and an extra pinch of cinnamon, and serve.