Grimoire Page: Myrddin's Damnably Delicious Hot Chocolate
Added 2024-09-04 01:59:49 +0000 UTCI wanted to do something nice for all my readers to celebrate A Practical Guide to Sorcery's 222nd chapter, and Stefanie stepped up to the plate and helped make it happen! Feast your eyes on Myrddin's spiced hot chocolate recipe.
Text: Myrddin's Delicious Spiced Hot Chocolate Recipe
Traveling for three months to collect rare spices is worth it, just for this. A bit of burn deepens the comfort. In my not-so-humble opinion, better than a shot of whiskey for soothing the mind without loosening the Will.
Ingredients:
3 ½ cups cream top milk of a magical cloud-sheep
1 heaping cup semisweet or dark chocolate broken into shards or chips
½ teaspoon ground cardamom
¼ teaspoon cinnamon
⅛ teaspoon shaved mandrake or ginger root (optional)
1 sprinkle of flaming kashmiri chili pepper (optional)
1 tablespoon vanilla extract
1 tablespoon honey or sugar
1 pinch of salt, or maybe several (optional)
Directions:
Warm milk in a saucepan gradually over medium-low heat.
Add spices (except for cayenne) and vanilla, whisking frequently to blend.
Stir in chocolate pieces, add more milk (or water) if it’s too rich.
Stir in salt and sugar to taste.
Sprinkle chili pepper on top.
Myrddin’s notes:
Milk from a magical sheep is definitely best. Any breed will do, as long as they haven’t been getting at the wild herbs and garlic, and have been kept well away from the bucks. If you are in a pinch, cow milk would do. Goat’s milk if you are careful or feeling reckless. Plant-based milks can also work. I imagine coconut or hazelnut would be delightful, oat would be naturally creamy, and cashew might be silky smooth.
If you can’t access magical ingredients, mundane milk can be substituted, ginger instead of mandrake, and normal peppers instead of flaming.
Any thaumaturge with basic control of heat can turn this into a refreshing summer treat with a bit of ice and an extra splash of vanilla. Very popular with everyone in the Tataroc Desert.
Author Note: Stefanie took charge on this one and did an absolutely AMAZING job. I hope to collaborate with her to do more of these ultra-awesome grimoire excerpts soon.
Comments
I tried this then realised I don't particularly like the taste or smell of cardamom, will need to try again without or with a replacement, I wonder if cloves would work well to give it a more festive taste
Ray Thompson
2024-10-22 14:58:45 +0000 UTCWhere's the real stuff?
Synyster Gates
2024-10-19 05:52:58 +0000 UTCWe need a Myrrdin soup recipe next
Darcyspride
2024-09-14 16:31:20 +0000 UTCKashmiri chili powder is the real powder I use in mine and that I recommend! It has a lighter flavor that goes well with sweets. But if wouldn't put it past Myrddin to have traveled between planes, either!
Stefanie
2024-09-08 03:17:05 +0000 UTCIdk if it matters but Kashmir is a real place, immersion ruined 😡 OR, maybe Myrrdin is just That Good at magic. Travelling realities for somr chocolate.
Erika
2024-09-06 08:26:28 +0000 UTCTruth. This is another reason why I avoid cocoa powder! I can never get it quite right without blocks of chocolate.
Stefanie
2024-09-05 19:29:05 +0000 UTCHannah, It's much easier, but it does alter the flavor profile a bit. Let us know what you think when you try it!
Stefanie
2024-09-05 19:26:27 +0000 UTCLya, Black pepper is a WIN in hot chocolate. I love it. Same with espresso and almond extract. You can even go really crazy and add orange extract along with the cinnamon and chili. Everyone in my house loves that version. (I add orange for brownies, too.)
Stefanie
2024-09-05 19:25:38 +0000 UTCMake sure that the chocolate you get has both cocoa mass and cocoa butter. A lot of it, and especially the powders, only have the mass. Both are needed for good hot chocolate. One of those vertical handheld electric drink mixers also works really well for stirring it up once everything is melted. Way better texture. Just make sure the pot isn't anywhere near full, as this will foam it up and increase the perceptual fluid volume
Raivshard
2024-09-04 14:45:23 +0000 UTCHmmm. I might try ginger powder instead of shaved ginger. It’s easier and the flavour will be less intense.
Hannah
2024-09-04 10:02:53 +0000 UTCI have also tried ginger hot chocolate and hated it. I should try adding chilli powder next time. Here are other versions I liked (with no chilli powder but otherwise a very similar recipe): - black pepper - mint leaves while simmering the milk - espresso shot(s) or instant coffee - Chai spice mix (good lazy option!) - Almond extract
Lya
2024-09-04 08:57:51 +0000 UTCIt's missing a cat's paw print in there!
Hibou Ronchon
2024-09-04 05:29:04 +0000 UTCThank you, both of you. This is amazing
Tjolbin
2024-09-04 04:17:46 +0000 UTCI know a guy who knows a guy who can source that sweet, sweet juice on the black market. Authenticity questionable.
Azalea Ellis
2024-09-04 04:15:25 +0000 UTCI imagine my household would also go for a version with more cayenne. Thanks for the tips!
AntiClimax she her
2024-09-04 02:38:06 +0000 UTCLie, cheat and steal for that cloud sheep juice. 🤷♀️
Stefanie
2024-09-04 02:33:25 +0000 UTCThis is so fun, and looks delicious!!
Jack
2024-09-04 02:17:07 +0000 UTCCream of magical cloud-sheep in this economy? Clearly Myrddin had it made, back when you could get a job in a laboratory with just a firm handshake.
Jeremy Effinger
2024-09-04 02:13:13 +0000 UTCAhhh I'm so excited to see it, your edits look great! One note for any readers who have had a sudden drop in temperature and are craving hot chocolate: no one in my household liked the ginger version, and everyone loved the version with extra spicy chili powder. Even the picky eater who usually hates spice. 🤣 And the more vanilla the better - especially if you use dark chocolate instead of semisweet. (You can also use cocoa power, but it's difficult to blend thoroughly.)
Stefanie
2024-09-04 02:05:28 +0000 UTC
