1Ramadanchocolate

Ramadan Kareem everyone. To help get you in the Ramadan spirit Chef Dragan Rucnov from The Ritz-Carlton, DIFC shares some delicious drinks to sip on as you break fast.

RAMADAN CHOCOLATE MILKS

All recipes serve 5 x 200ml servings

Dulcey Date

Ingredients:

  • 800g full fat milk
  • 200g Dulcey chocolate
  • 0.5pod vanilla bean
  • 130g dates

Method:

  1. Remove the stones from the dates, chop and boil in the milk with the vanilla bean until the dates are soft
  2. Mix with a hand blender and strain to remove the skin
  3. Weigh the strained mixture and top up with milk until it weighs 930g
  4. Put the chocolate in a pan and pour over the mixture. Warm at approximately 60degrees until the chocolate melts
  5. Mix with a hand blender for about 30 seconds
  6. Serve hot or allow to cool and chill in the fridge

 

Marakesh Mint

Ingredients:

  • 800g skimmed milk
  • 15g Marakesh mint tea leaves
  • 250g white chocolate
  • 6g peppermint paste

Method:

  1. Make a cold infusion with milk and tea leaves — cover and leave to chill overnight in the fridge
  2. Strain the milk to remove all the tea leaves. Weight the milk and top up with fresh milk until it weighs 815g
  3. Bring to the boil and pour over the white chocolate until it melts
  4. Emulsify using a hand blender, adding the peppermint paste — hand blender for about 30 seconds
  5. Serve hot or allow to cool and chill in the fridge

 

Apricot & Saffron

Ingredients:

  • 500g full fat milk
  • 3g saffron
  • 275g apricot puree
  • 250g Valrhona Ivorie Chocolate

 

Method:

  1. Boil the milk and saffron to release the saffron aroma. Cover and leave to infuse for 10 minutes
  2. Put the chocolate in a pan, warm at approximately 60 degrees until the chocolate melts and pour over the mixture
  3. Emulsify for about 30 seconds with a hand blender
  4. Serve hot or allow to cool and chill in the fridge until ready to serve