FROTHY HOT CHOCOLATEPrep Time: 5 mins Cooking Time: 5 mins Serves: 1 medium size mug
This Hot Chocolate rocks.
Rich, dark and made with simply 52% single estate Medellin cacao and raw cane sugar.
No wonder The Independent chose it as the best hot chocolate in Britain!
I’ve taken weeks to make it, so it’s worth you just taking one more little step… FROTH!
The Aztecs knew it and we know it – all hot chocolates want to be frothed. It brings them alive and gives them their luxurious silkiness.
30g Hot Chocolate, 52% Medellin Cacao (adjust to taste, I like mine quite chocolatey)
200 ml full fat milk (this gives maximum creamy indulgence, but if you’re vegan use any almond or oat type equivalent)
Extra hot chocolate powder for dusting
Whipped double cream for topping
My Brownies, Hot Chocolate’s best friends
Saucepan / microwave
Liquidiser / beater
Your favourite mug, good for wrapping your hands round
– Heat the milk to simmering point in a saucepan or microwave.
– Put the hot milk and Hot Chocolate powder in the liquidiser. Blend for 15 seconds or until frothy. Or froth with a beater or whisk.
– Dust with hot chocolate powder.
– Or go all out with whipped cream on top, that also needs a dusting of powder, and brownies on the side.