You can’t beat a steaming hot cup of creamy hot chocolate on a cold winters day. This delicious, mildly spiced version has the option of an extra bit of oomph when you add some brandy or rum. What could be more delicious or warming when coming in from a cold Christmas walk or after spending hours on your feet Christmas shopping? Keep a can of squirty cream and a bar of good quality chocolate handy throughout the festive period and then you can rustle up this heart warming classic at a moments notice…mmm
Ingredients
200ml full-fat milk
4tbsp drinking chocolate powder
30g dark chocolate, finely grated
¼tsp ground cinnamon
A pinch of grated nutmeg
2tbsp brandy or dark rum (optional)
Canned squirty cream, silver balls and gingerbread biscuits to serve
WEIGHT CONVERTER
grams
to
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Method
Place the milk in a saucepan and heat gently until almost boiling and scalding hot. Alternatively heat in a microwave on HIGH/100% for 2-3 mins.
Meanwhile mix the drinking chocolate powder, grated chocolate, cinnamon and nutmeg and brandy or rum (if using) in a heatproof jug until well combined.
As soon as the milk is about to boil, pour it into the jug, whisking with a balloon whisk (or stirring with a wooden spoon) as you do.
Immediately pour into cups and squirt a swirl of cream over the chocolate. Scatter with a few silver balls to decorate and serve with gingerbread biscuits.
Top Tip for making Christmas hot chocolate
Try using flavoured dark chocolate such as orange and spice, available from most supermarkets.
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