By Jonathan Hatchman, Food Editor, @TLE_Food
Located in Notting Hill, Kensington Place first opened back in 1987. Having grown over the years, the restaurant is now a destination space that prides itself on relaxed and casual dining with a strong focus on fish and seafood. What’s more, there’s also a bar that serves some exciting cocktails.
Created especially for Christmas, this week’s recipe is for the Aztec Cocoa – a twist on Mexican hot chocolate that uses tequila, chilli, cinnamon, allspice, and rich dark chocolate.
Kensington Place can be found at 201 Kensington Church Street, London, W8 7LX.
Kensington Place’s ‘Aztec Cocoa’
Ingredients
- 125 ml Whole Cow's milk
- 100 ml 70% cocoa dark chocolate
- 35 ml El Jimador Blanco Tequila
- 15 ml Homemade spice sugar syrup with chilli
To Garnish
- Cinnamon Stick
Instructions
- Warm & froth the milk, then add the chocolate pieces until melted and add sugar, re-steam the mixture
- Add tequila towards the end and stir. Serve & garnish with a cinnamon stick
By Jonathan Hatchman, Food Editor, @TLE_Food
Located in Notting Hill, Kensington Place first opened back in 1987. Having grown over the years, the restaurant is now a destination space that prides itself on relaxed and casual dining with a strong focus on fish and seafood. What’s more, there’s also a bar that serves some exciting cocktails.
Created especially for Christmas, this week’s recipe is for the Aztec Cocoa – a twist on Mexican hot chocolate that uses tequila, chilli, cinnamon, allspice, and rich dark chocolate.
Kensington Place can be found at 201 Kensington Church Street, London, W8 7LX.
Kensington Place’s ‘Aztec Cocoa’
Ingredients
- 125 ml Whole Cow's milk
- 100 ml 70% cocoa dark chocolate
- 35 ml El Jimador Blanco Tequila
- 15 ml Homemade spice sugar syrup with chilli
To Garnish
- Cinnamon Stick
Instructions
- Warm & froth the milk, then add the chocolate pieces until melted and add sugar, re-steam the mixture
- Add tequila towards the end and stir. Serve & garnish with a cinnamon stick