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:
- Remove the stones from the dates, chop and boil in the milk with the vanilla bean until the dates are soft
- Mix with a hand blender and strain to remove the skin
- Weigh the strained mixture and top up with milk until it weighs 930g
- Put the chocolate in a pan and pour over the mixture. Warm at approximately 60degrees until the chocolate melts
- Mix with a hand blender for about 30 seconds
- 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:
- Make a cold infusion with milk and tea leaves — cover and leave to chill overnight in the fridge
- Strain the milk to remove all the tea leaves. Weight the milk and top up with fresh milk until it weighs 815g
- Bring to the boil and pour over the white chocolate until it melts
- Emulsify using a hand blender, adding the peppermint paste — hand blender for about 30 seconds
- 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:
- Boil the milk and saffron to release the saffron aroma. Cover and leave to infuse for 10 minutes
- Put the chocolate in a pan, warm at approximately 60 degrees until the chocolate melts and pour over the mixture
- Emulsify for about 30 seconds with a hand blender
- Serve hot or allow to cool and chill in the fridge until ready to serve
