Indulgent. Delicious. Rich. Creamy. All words to describe a real hot chocolate. It should be slightly thick and not too sweet. I like mine with a hint of vanilla and pinch of salt, but you could add cinnamon or a pinch of chilli powder or infuse it with orange peel for that jaffa touch. Whatever you choose to flavour it with, just remember to use the best quality chocolate you can manage.
Real hot chocolate
- Prep Time
- Cook Time
- 2 cups
- Difficulty Level Easy
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- 60-80 grams best quality 70% chocolate, or real Mexican stone ground chocolate, such as Taza brand
- 2 cups full cream milk (or 1/5 cups milk and half a cup of pouring cream)
- pinch salt
- 1/4 teaspoon vanilla extract
- Coarsely chop or grate the chocolate and set aside. You may find 30-40 grams per cup too rich - if so, just adjust to suit and use the amount you are happy with.
- Gently heat the milk (or milk/cream mix) in a saucepan until hot but not boiling. Add the salt and vanilla extract.
- Remove from the heat and add the chocolate, bit by bit, whisking until the chocolate melts and the mixture is smooth and creamy.
- Return to the stove and reheat a little further, whisking for a nice fluffy top.
- Pour it into cups, sprinkle with powdered chocolate, then sit back and enjoy this warming treat.
Marti is The Infatuated Foodie. She's a dedicated and passionate cook, creator of recipes and a qualified journalist, professional writer and marketing communications consultant who just loves everything about ...Read more about this chef..