{"id":153,"date":"2011-04-06T08:20:40","date_gmt":"2011-04-06T08:20:40","guid":{"rendered":"http:\/\/www.sharonmurphy.com\/wordpress\/?p=153"},"modified":"2014-08-25T11:18:10","modified_gmt":"2014-08-25T11:18:10","slug":"mines-a-whisky-thing","status":"publish","type":"post","link":"https:\/\/www.sharonmurphy.com\/wordpress\/2011\/04\/mines-a-whisky-thing\/","title":{"rendered":"Mine’s a Whisky (Thing)"},"content":{"rendered":"

My usual mid morning tipple is a good hot chocolate. I’ve been indulging for so long that I’ve spoiled myself by perfecting the preparation of same at home, and I thought I’d share my method.<\/p>\n

First, though, a quick note: Probably the most critical piece of equipment in the following procedure is a Whisky Thing\u2122 (also known as a milk frother): this is a hand held gadget with a teeny frail whisk at one end and a weightier motor, on\/off switch and battery pack at the other. They’re produced at the swanky end of the market by people like Bodum and Aerolatte<\/span> for \u20ac10-\u20ac15, or at the less swanky end of the market by people like Ikea for ~\u20ac2. The swankier ones tend to come in hard presentation cases, and it’s worth storing them in same to protect the whisky bit from inevitable accidental bendage. I’ve owned about 4 of them at this stage (thanks to bendage) and am pretty unfussy about brand, but unshakeable on how essential it is to have one.<\/p>\n

<\/strong>Preparation of the perfect hot chocolate.<\/h3>\n

Equipment:<\/strong><\/p>\n