Ain’t nothing like the real thing baby, and that includes hot chocolate! Forget ‘instant’ products and make your own. Here is our editor’s recipe for creating the perfect cup of cocoa for these long, dark winter evenings.
What do I need:
Your favourite mug
600ml whole milk
a small pot of double cream (approximately 150g)
100g dark chocolate chips or bar broken into pieces (minimum 70% cocoa solids) I love Guittard chocolate chips for this
whipped cream
Your choice of stirrer: cinnamon stick, candy cane or teaspoon heaped with peanut butter (yes, really, peanut butter)
Optional extra flavours: pinch of nutmeg, a shot of espresso or 1/2 tsp vanilla bean paste (Nielson Massey)
Optional toppings: mini marshmallows, grated chocolate, desiccated coconut, cinnamon, crushed sesame snaps
Method
1 In a heavy bottom saucepan, gently heat the milk, cream and chocolate until melted and just boiling.
2 Whisk until smooth and pour into your favourite mug: mine is vintage enamel for maximum winter cosiness!
3 Now for decorating, and we know this will be a caker’s favourite part! Top with whipped cream and sprinkle with your choice of flavour and crunch then pillowy marshmallows.
4 The stirrer is the final personal touch. Sit down with your cup of cocoa, put your feet up and indulge yourself in the latest copy of Cake Decoration & Sugarcraft magazine…bliss!
