From the kitchen
Camel Milk Hot Chocolate
A glossy dark-chocolate drinking chocolate made with camel milk, vanilla and a restrained amount of sugar so the chocolate stays in the foreground.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups camel milk
- 4 oz good dark chocolate, 60–70%, finely chopped
- 1 tbsp sugar, or to taste
- Pinch fine salt
- 1/2 tsp vanilla extract
Method
- Warm camel milk in a heavy saucepan over medium-low heat until steaming and small bubbles appear at the edge; do not boil.
- Reduce heat to low and add the finely chopped chocolate. Let stand 20 seconds, then whisk from the center outward until completely melted and glossy.
- Whisk in sugar and salt. Taste before adding more sugar because chocolate percentage changes sweetness dramatically.
- Warm gently for 1 to 2 minutes, whisking, until the drink lightly coats a spoon.
- Remove from heat and stir in vanilla.
- Pour into warmed mugs and serve immediately.
Cook with confidence
Before you start
Chocolate Percentage
A 60% bar needs less added sugar adjustment than an 80% bar. Taste after the chocolate fully melts.
Repair a Slight Split
Remove from heat and whisk in a tablespoon of cool camel milk if a light oily sheen appears.
Make-Ahead
Refrigerate the base and reheat slowly while whisking; loosen with fresh camel milk instead of boiling.
Serving
Orange zest, espresso, cinnamon or smoked salt all work with dark chocolate.
Kitchen note
Dark chocolate is bold enough to stand alongside camel milk's own flavor rather than needing to hide it, this pairing works precisely because neither one is trying to dominate.
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