The best hot chocolate
- February 2017
- Serves 6
- Hands-on time 15 min
This recipe is happy medium between a rich Spanish dipping chocolate and a traditional British cup of cocoa – it’s the ultimate hot chocolate.
- 12.7g (7.8g saturated)
- 21.1g (17.3g sugars)
- 700ml whole milk
- 2 tbsp caster sugar
- 2 tsp vanilla paste
- 1½ tbsp cornflour
- 1½ tbsp cocoa powder
- 70g dark chocolate, roughly chopped
- 20g milk chocolate, roughly chopped
- 2½ tbsp double cream
- Gently warm the milk, sugar and vanilla paste in a medium saucepan until just steaming. Put the cornflour and cocoa powder in a small mixing bowl, then spoon in a little of the warm milk. Mix until just combined, then pour back into the pan. Whisk for 4-5 minutes until well combined and thickened.
- Add the dark and milk chocolate and let it melt. Stir in the double cream, then serve.
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