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The ultimate hot chocolate


Serves: 12
timePrep time: 10 mins
timeTotal time:
The ultimate hot chocolate
Recipe photograph by Martin Poole

The ultimate hot chocolate

This super-indulgent drink is a real treat on a chilly day. The Aztecs used to add chilli, but hot chocolate as we know it is thought to originate from Spain, where it’s often served with sugary dougnuts called churros. Using good-quality chocolate gives depth of flavour, which is enhanced when mixed with unrefined brown sugar

Serves: 12
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
393Kcal
Fat
26gr
Saturates
16gr
Carbs
34gr
Sugars
34gr
Fibre
0.8gr
Protein
7gr
Salt
0.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 500ml whipping cream
  • 1.6 litres semi-skimmed milk
  • 300g dark chocolate (70% cocoa solids), broken into squares
  • 150g light muscovado sugar
  • a sprinkle of ground cinnamon

Step by step

  1. Whip 300ml of the cream; chill. Pour 1 litre of the milk into a pan, add the chocolate and the sugar, then heat gently, stirring with a wooden spoon. Pour in the rest of the milk and simmer for 5 minutes, whisking now and again with a balloon whisk to make sure the chocolate has completely melted.
     

    Tip
    Whisking the hot chocolate and adding the milk in stages, followed by the cream, gives a frothy finish. The combination of chilled whipped cream on top and steamy hot chocolate below is a winner.
  2. Add the remaining cream to the pan and whisk for a couple of minutes until frothy. Pour the hot chocolate into small heatproof glasses or mugs. Top with the chilled whipped cream and sprinkle with ground cinnamon.

    Tip

    Additions and variations

    • A pinch of chilli powder

    • A split vanilla pod

    • A cinnamon stick

    • Crushed seeds from split cardamom pods

    • A little instant espresso powder for a hot mocha

    • Use half milk and half water for a lower-fat drink

    • A spoonful of hazelnut chocolate spread

    • Use Maya gold chocolate, sprinkle with orange zest

    • Use half mint chocolate and half dark chocolate, finish with an After Eight mint

    • A dash of Frangelico, top with toasted chopped nuts

    • Top with a little grated chocolate or a couple of marshmallows.

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