The ultimate thick, rich and luxurious hot chocolate is made with an obscene amount of melted chocolate. 50g per mug is good, more is even better. Fair warning: once you try ‘proper’ hot chocolate like this, you might be ruined for the powdered stuff. Think of this delicious drink like a dessert rather than a quick cuppa. It’s a real treat and so worth the effort. We like to use a deep dark chocolate, minimum 70% cocoa, for that complex bitter flavour. If you use a milkier, sweeter chocolate, you should leave out the sugar in the recipe below. We add a pinch of cinnamon for Christmassy vibes, but feel free to leave that out or replace with a little vanilla. Enjoy!
Liz x
Ingredients (per person)
- 250ml milk (we use creamy oat milk but any rich, creamy milk will work)
- 50g dark chocolate
- a pinch of salt
- 1 tsp sugar (or to taste)
- optional pinch of cinnamon or a few drops of vanilla essence
- coconut cream whipped with a little icing sugar to serve
Method
- Start by whipping coconut cream with a little icing sugar and set to one side. You can buy a tin of coconut whipping cream on our website, or just carefully spoon off the solid top layer of a tin of full fat coconut milk that has been chilled in the fridge overnight.
- Next, weight and chop your dark chocolate. Meanwhile heat your milk in a small pan but be careful not to boil it. It should be steaming with small bubble around the sides.
- Remove the pot from the heat and whisk in the chopped chocolate (reserve a small amount to sprinkle on top), salt, sugar and cinnamon if using. Stir until the chocolate is completely melted. You may need to return the pot to the heat to gently re-warm.
- Pour into mugs and top with a dollop of cream and a sprinkle of the reserved chocolate.
