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World-beating hot chocolate

Published: 6 May 16
Updated: 18 Mar 24

If you want to make the best hot chocolate, you’re in the right place – and we’ve included different flavour combinations in the tips. This recipe uses creamy Jersey milk, high quality chocolate and a dash of single cream to make this even more of a treat.

Easy
April 2016

Test kitchen approved

Serves 4-6
Hands-on time 5 mins

Gluten-free recipes

Nutrition: per serving

Calories: 354kcals
Fat: 22.7g (14.1g saturated)
Protein: 8.7g
Carbohydrates: 28.2g (28g sugars)
Fibre: 1.1g
Salt: 0.3g

For 6

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Ingredients

300ml Jersey, Guernsey or full-cream milk
150g finely chopped 70 per cent cocoa solids chocolate
65g finely chopped milk chocolate
600ml more milk
150ml single cream
a pinch of salt

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Method

Warm the Jersey milk in a pan over a medium heat, then stir in the 70 per cent chocolate and milk chocolate until melted.
Stir in the extra milk, single cream and salt then continue to heat until nearly boiling. For a frothy mixture, whisk well just before pouring into warmed mugs or glasses.

Recipe from April 2016 Issue

Nutrition

For 6

Nutrition: per serving

Calories: 354kcals
Fat: 22.7g (14.1g saturated)
Protein: 8.7g
Carbohydrates: 28.2g (28g sugars)
Fibre: 1.1g
Salt: 0.3g

delicious. tips

Get creative with the flavours:
Mexican – Whisk in a scant ½ tsp ground cinnamon
Mayan – Use orange flavoured chocolate
Malted – Whisk in 2 tbsp Horlicks powder
Vanilla – Add 1 tbsp light muscovado sugar and 1 tsp vanilla extract