Ingredients (for 2 cups)
• A large pomegranate peeled
• 120 g white chocolate cut into small pieces
• 450 ml of milk
• 1 teaspoon of honey
Put the pomegranate and honey in a saucepan and cook on low heat until the honey melts and the pomegranate softens. Then remove it and mash it with a hand blender. If there are many spores left you can strain it. Leave the pomegranate juice you made aside.
In the same saucepan, boil the milk. Then, after removing it from the oven, add the chocolate and the pomegranate and mix well until the mixture is homogenous and the chocolate melts.
Serve in a large mug – garnish with grated white chocolate.
Tip: for extra pink color, choose a very ripe pomegranate.
Cover’s artwork: ROBERT PAPP