| Prep: 20 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 785 | 49g | 29g | 80g |
| sugars | fibre | protein | salt |
| 75g | 5g | 13g | 0.46g |
The Myrtle Cinnamon Infused Hot Chocolate beckons me not just as a heartwarming beverage, but also as a culinary toast to my Montana heritage. It nestles nicely among a plethora of hearty, rustic dishes that I hold near and dear to my heart – largely an amalgamation of rancher’s favorites and Native American traditions.
A Splash of Montana
Much akin to a toasty bison burger or a huckleberry pie, this Myrtle Cinnamon Infused Hot Chocolate carries an essence of what living in the vast landscapes of Montana truly tastes like. With a unique blend of ingredients, including the often underappreciated Myrtle leaves, it brings forth a flavor profile indicative of those surroundings – rustic, all-natural, and untouched by the rapid waves of modern culinary evolution.
More than Just Flavor
This hot chocolate isn’t just about indulgent flavors though. The inclusion of Myrtle and cinnamon offers potential health benefits. For instance, cinnamon is known for its high antioxidant content and anti-inflammatory properties. On the other hand, myrtle has a history in traditional medicine for treating respiratory and digestive issues. Though it’s important to note that this hot chocolate is not a substitute for medical advice, at least the comforting beverage provides more than just an explosion of tantalizing flavors.
Heartiness in a Cup
If you’re imagining how well it pairs with other dishes, think of a cold winter night where you’ve just enjoyed the warmth of a venison steak. What could be a more fitting dessert than a mug of this rich and creamy Myrtle Cinnamon Infused Hot Chocolate to round off a good meal? Or perhaps, serve it over brunch, alongside a tangy piece of rhubarb pie – another Montana favorite of mine.
What’s beautiful is, whether you’re sitting by a bustling city cafe or nestled in a cozy cabin overlooking the hush of a cascading Montana snowfall, the Myrtle Cinnamon Infused Hot Chocolate brings you a delightful touch of Montana love, one sip at a time.
What You’ll Need
- 6 cups of whole milk
- 1.5 cups of heavy cream
- 24 ounces of high-quality bittersweet chocolate, chopped finely
- 1 tablespoon of vanilla extract
- 6 cinnamon sticks
- 2 teaspoons of ground cinnamon
- 1.5 cups of granulated sugar
- 6 Myrtle leaves
Method
Step One
Chop the bittersweet chocolate as finely as possible. The smaller the pieces, the easier they’ll be to melt into the milk and cream mixture.
Step Two
In a large saucepan, combine the milk and the heavy cream and heat over medium heat until warm but not boiling. Whisk occasionally to ensure that the milk and cream heat evenly throughout the pan.
Step Three
Add the chopped chocolate to the saucepan. Continuously whisk the mixture until the chocolate is fully incorporated and the mixture is smooth.
Step Four
Add the vanilla extract, cinnamon sticks, and ground cinnamon to the chocolate mixture. Continue whisking until these ingredients are well incorporated.
Step Five
In a small saucepan, combine the granulated sugar and 1/2 cup of water. Heat over medium heat until the sugar has completely dissolved into a syrup. Then add the syrup to the chocolate mixture.
Step Six
Drop the Myrtle leaves into the hot chocolate. Stir gently until the leaves have wilted and their flavor has infused the drink. Let the hot chocolate simmer for another ten minutes.
Step Seven
Remove the cinnamon sticks and Myrtle leaves from the hot chocolate. Stir one last time, then pour the hot chocolate into mugs and serve.
