There is much debate as to what makes the perfect hot chocolate but this is our head chef Ben Bass’s recipe. We think it is rather special so wanted to share it with you.
The quantities below will fill a few mugs, or be enough for two people allowing for top-ups! Why not try it out at home?
550ml full fat milk
100g dark, dark chocolate, broken into small pieces.
28g cocoa powder (100%)
Warm the milk, water and sugar, then add both the chocolate and cocoa powder. This way the chocolate won’t burn on the pan while warming up. Bring to a simmer and whisk for a good few minutes until thick and frothy. If you would like to speed up the process, once the chocolate has melted, take the pan off the heat and try using a stick blender rather than a whisk to thicken and froth the ingredients. Pour into a mug and enjoy!
For something a little more grown up, chilli, tequila, orange and rum all make good additions to this recipe. Split a mild chilli and add it while warming the milk (you want spice, not eye-watering heat!). Orange zest can be infused in the same way. Remove either the chilli or zest before adding the chocolate. Rum or tequila can be added once the mixture is off the heat. The addition of cream is also optional!