HOT CHOCOLATE
Once you make hot chocolate this way, I guarantee you there is no going back to the powdered stuff. This really hits the spot on any cold, wintery evening.

INGREDIENTS

Serves 1

200ml milk of your choice (I like to use oat)

40g dark chocolate, broken into pieces: I like 54% cocoa solids, but if you can't find this, a combination of 20g 70% cocoa dark chocolate and 20g milk chocolate also works well

1/2tsp sugar (or to taste)

1/4tsp instant espresso powder

1/4tsp vanilla extract

TO SERVE

Whipped cream

Mini marshmallows

Cocoa powder

METHOD

1

Place the milk into a small saucepan set over low heat. Warm through gently until simmering, but avoid bringing to the boil. You should see wisps of steam coming from the milk, and bubbles forming around the edges of the pan, but avoid taking it beyond this stage.

2

Remove the pan from the heat, and add the chocolate, sugar, espresso powder and vanilla extract. Allow to sit for a moment, then whisk to help the chocolate melt. Return the pan to the hob over low heat, and bring back to a simmer. Then it's ready!

3

Pour into a mug, and top with whipped cream, mini marshmallows, and a dusting of cocoa powder. Serve right away!

icheffedit Tip #1

You can really play around with flavours here to make it your own. Why not try coconut milk for a Bounty hot chocolate? Or add a spoonful of salted caramel sauce for a caramel hot chocolate. I recommend playing around with different brands of chocolate to see which is your favourite.

icheffedit Tip #2

If you happen to own a velvetiser, you can simply add all of the ingredients to the machine and press go. However, I would advise chopping the chocolate very finely, or even grating it, to ensure it doesn't clog up the whisk setting.