Russell Hobbs RHMX1, Instructions & Warranty

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1. Pour the milk into a saucepan. Add the
cinnamon and cloves and simmer gently for 8
minutes without allowing the milk to come to a
full boil.
2. Strain about 500mL of the hot milk into a
blender and add the broken chocolate. Start
on low speed and then increase to high speed
as the chocolate melts.
3. Blend thoroughly and return to the saucepan
with the remaining milk and sugar.
4. Simmer whilst stirring constantly until
chocolate has completely dissolved and
mixture has thickened slightly. Add vanilla and
stir thoroughly.
5. To make the meringue, using the Hand Mixer,
beat the egg whites to a stiff consistency and
gradually beat in the sugar. The meringue
should be very stiff.
6. To serve, pour the chocolate milk into small
cups, place a scoop of meringue on top and
sprinkle with dark chocolate.
INGREDIENTS
1½ litres full cream milk
5 cinnamon sticks
8 cloves
1/3 cup castor sugar
125g dark chocolate,
broken into pieces
1 tsp vanilla essence
MERINGUE TOPPING:
2 egg whites
½ cup sugar
Brazilian SPiCED HOT CHOCOlaTE
Serves 6
6