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Autumn Spiced Orange Blossom Cocoa

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Spice up your life and cosy on down with this delicious, sweet-scented, hot-bellied orange cocoa.  
Use good quality 100% cocoa for the full chocolate whack and sweeten to your liking with orange blossom honey.
Recipe for 2 decent sized mugs.
What to use:
700ml milk (or 2 of your chosen mug fulls)
Zest of 1 large orange
1 cinnamon stick
80g 100% cocoa (grated if Willy's cacao etc)
Small thumb of fresh ginger, roughly chopped
Orange blossom honey
To serve - whipped cream, candied orange peel, orange zest, crystallised ginger, ground cinnamon, grated cacao

What to do:
Warm the milk on a low/medium heat with the orange zest, cinnamon stick and ginger.  
Bring to a gentle simmer and let it all mingle for a few minutes.
Add the cocoa/cacao and stir to melt through, be careful not to let it sit on the bottom of the pan for too long.  Add the honey, half a teaspoon at a time to taste, whisk through.
Use a tea strainer when pouring into your mugs, add cream and tasty toppings to your hearts content. 
 
Serve immediately - take care sipping hot drinks through cool cream!
Hope you enjoy this autumnal belly warmer, for an extra (over 18s) kick try adding Grand Marnier.

Written, styled and directed by Sophie Purser. Shot on the Kaiyo background surface.
Recipe development, Tom Cockerill. Photography, Scott Choucino.
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