200 g dark chocolate (70% cocoa), finely chopped
2 sticks cinnamon
2 cardamom pods
600 ml milk
Finely grated zest of 1 orange
Extra dark chocolate, grated, to serve
- Put 60g of the chocolate in a small saucepan over a medium-low heat. Stir with a metal spoon until melted. Drizzle onto the inside of 4 glasses and put in fridge until needed. Put remaining chocolate in a tall jug.
- Put cinnamon and cardamom in a medium saucepan over a medium heat. Cook, shaking pan, for 4 minutes or until aromatic. Slowly add milk, then add zest and bring to a gentle simmer. Remove from heat and set aside for 15 minutes to infuse flavours. Return to a simmer to warm through. Strain through a fine sieve into jug.
- Add marshmallows to jug and, using a stick blender, puree mixture for 2 minutes or until smooth and frothy. Pour into glasses. Sprinkle with grated chocolate to serve.