Put down those saccharine sachets. It's time to get real
It's a common misconception that a hot chocolate is a drink. A delicious, rich, smooth, creamy drink – but a drink all the same.
That is just not true.
In the right hands, what might be imagined as second fiddle to solid treats can become a decadent pudding to rival a fondant. Seriously, it's true.
Here's how to boss the ultimate winter indulgence.
1. Pick your chocolate
Since we're being real here, there's no time for powders. Get yourself an actual bar of chocolate. And don't assume milk is the only way: a decent quality white or dark both work. You want around 25g for one mug.
2. Get your milk ready
Again, room for manoeuvre here. In the market for unabashed, dreamy full-throttle joy? Heat up 150ml of the full-fat milk on the hob over a medium heat. Fancy something less creamy? Go for semi-skimmed. And if you're dairy-free, coconut or almond milk works, too.
3. Spice it up
But who said you had to leave it at that? It's time to get infusing. A couple of broken cinnamon sticks, a drop of vanilla extract, some dried chilli flakes, a couple of cloves, a grating of nutmeg… give it that cosy winter spin.
4. Melt your chocolate
Chop your choc into small pieces for easy melding and stir through the warm milk. Give it a little whisk to help the two combine.
5. Get decorating
Time to bring it all together. Pour your molten chocolate mix into your favourite mug and adorn as you see fit. Freshly whipped cream spiked with a touch of brandy, gooey marshmallows, a grating of Flake, a drizzle of dulce de leche… go mad.