Hot chocolate with cognac and cinnamon

Hot chocolate with cognac and cinnamon


dark chocolate — 150 g
cream 20% — 300 ml.
Ground cinnamon — 1/4 ch. l.
Brown sugar — 1 hour. L.
natural coffee — 1 ch. l.
Cognac VSOP — 30 ml.


Chocolate break into small pieces, put in a saucepan, pour the cream and put on a plate (minimum burner power). Mass stir constantly. As soon as it is smooth, add the cinnamon, sugar and natural coffee. Cook until slightly boiling. Pour the brandy and chocolate aside aside. Prepare a cup. Chocolate mix again, pour into cups and serve. Very tasty with light pastries or shortbread.

Hot chocolate with cognac and cinnamon

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