Cocktail of the week: Jack Adair Bevan's amaro hot chocolate - recipe | The right blender

This is a hot chocolate inspired by Sicily. If you've never tried amaro before, imagine a flavor profile featuring the spices you find in hot cross buns, making this a perfect Easter warmer. These notes are combined with a bit of sweetness and bitterness, from which the drink gets its name (amaro means "bitter"). Sicily's most famous amaro is Averna, and it's the natural choice for today's recipe, particularly because it has a dominant chocolate note with licorice, cinnamon and lemon. 'bitter orange. I also added some bay leaves to the mix, as I love the sweet aroma they bring to all kinds.
Amaro Hot Chocolate
Serves 2
450ml whole milk50g dark chocolate 70% cocoa, grated50g milk chocolate, grated2 bay leaves75ml liquid cream50ml amaro - I use Averna , but you could try a UK alternative such as DispenseFlaky Sea Salt from Asterly Bros, to finish off (optional) - a smokey works well here too (I use Halen Môn)
Heat gently 200ml milk in a saucepan over medium heat. Add all the chocolate and bay leaves and stir until the chocolate melts into the milk. Whisk in the remaining milk and cream.
Once the hot chocolate is hot, but before it begins to simmer, stir in the amaro, then pour the mixture into two mugs. I like to finish with a little pinch of salt on top.
Jack Adair Bevan, author of A Spirited Guide to Vermouth (£16.99, Headline Home)

Recipe Mar 31, 2023 0 50 Add to Reading List

This is a hot chocolate inspired by Sicily. If you've never tried amaro before, imagine a flavor profile featuring the spices you find in hot cross buns, making this a perfect Easter warmer. These notes are combined with a bit of sweetness and bitterness, from which the drink gets its name (amaro means "bitter"). Sicily's most famous amaro is Averna, and it's the natural choice for today's recipe, particularly because it has a dominant chocolate note with licorice, cinnamon and lemon. 'bitter orange. I also added some bay leaves to the mix, as I love the sweet aroma they bring to all kinds.

Amaro Hot Chocolate

Serves 2

450ml whole milk50g dark chocolate 70% cocoa, grated50g milk chocolate, grated2 bay leaves75ml liquid cream50ml amaro - I use Averna , but you could try a UK alternative such as DispenseFlaky Sea Salt from Asterly Bros, to finish off (optional) - a smokey works well here too (I use Halen Môn)

Heat gently 200ml milk in a saucepan over medium heat. Add all the chocolate and bay leaves and stir until the chocolate melts into the milk. Whisk in the remaining milk and cream.

Once the hot chocolate is hot, but before it begins to simmer, stir in the amaro, then pour the mixture into two mugs. I like to finish with a little pinch of salt on top.

Jack Adair Bevan, author of A Spirited Guide to Vermouth (£16.99, Headline Home)