“The Countess of Saybrook.” Arianna held out the chocolate book. “Now, before you toss me out on my arse, kindly wrap that and write up a receipt. And do make it quick. My carriage is waiting and the earl does not like for his prime cattle to take a chill.”
2
From Lady Arianna’s Chocolate NotebooksCoconut Hot Chocolate
2 tablespoons unsweetened cocoa powder
⅓ cup boiling water
1 15-ounce can coconut milk
¼ cup dark brown sugar
Pinch kosher salt
1 ounce bittersweet chocolate, chopped (about ¼ cup)
1 teaspoon vanilla extract
For the meringue (optional)
1 large egg white
3 tablespoons superfine sugar
1. Whisk cocoa into ⅓ cup boiling water.
2. In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chopped bittersweet chocolate until smooth. Stir in vanilla.
3. In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.
Heels clip-clopping over the black and white marble tiles of the entrance hall, Arianna crossed to the side table and tossed down her bonnet. It was, she admitted, a hideous head covering. But until now, she hadn’t noticed the smudge of green slime on the peak of its poke.
No wonder the shop clerk continued to eye me suspiciously, even after I passed over a large wad of banknotes to pay for the book.