![]() Don't be alarmed, you will not taste it in the slightest.Ĭinnamon - The recipe calls for just a pinch, but feel free to add more or leave it out entirely.ĭouble cream/ Heavy cream - We've come this far with the indulgence, so double cream is the way to go. Light brown sugar - Dark brown sugar can also be used.Ĭornflour - We're adding just enough cornflour to help thicken the chocolate. It will make all the difference to the taste of your hot chocolate. ![]() Skimmed milk will defeat the purpose and it just won't be as creamy.Ĭocoa powder - We would highly recommend using a good quality Dutch-processed, 100%, unsweetened cocoa powder like Valrhona, Callebaut or Ghirardelli. Semi-skinned is still a good second choice. Milk - We use full cream/whole milk for this recipe. How to make Christmas hot chocolate - Quick summary.Substitute the spices and liqueur with your own favourites.Add lavish toppings to make it extra special.Better than any instant hot chocolate from a jar.If you want to fill an over-sized 12 to 16-ounce mug, one and a half or double the recipe. This recipe makes 1 cup of hot chocolate, enough to fill a standard 8-ounce mug.It’s usually sold in a small glass jar next to the instant coffee. If you don’t have any, you can omit it or buy it on Amazon or in the coffee aisle at your grocery store. The espresso powder helps bring out the chocolate flavor and will not make your hot chocolate taste like coffee.If you don’t like your beverages very sweet, you can substitute bittersweet chocolate for the semisweet and cut the sugar in half or remove it completely.It will still taste great, it just won’t be as rich and thick. If you don’t have heavy cream, you *can* substitute half and half or any percentage milk.You take the chocolate and cream, heat them with some milk, a little sugar and cocoa powder, and a pinch of espresso powder and in less than five minutes time, you’ll be holding a steaming mug of the creamiest, most decadent hot chocolate of your life. To get the smoothest, richest, creamiest drinking chocolate, we’re using real chocolate, and we’re using heavy cream so each sip is a little like drinking a bar of chocolate and a lot like heaven. It’s very good but not what we’re going for today. One of them is to use a bit of cornstarch as a thickener so you get cocoa like a hot drinkable pudding. There are a couple ways to get really thick hot chocolate. It’s so rich that you’ll want to sip it slowly and luxuriously, and then probably take a nap afterwards. A coldest-day-of-the-year or waiting-for-Santa-on-Christmas-Eve sort of treat, because when I say it’s spectacularly decadent, I am not joking. This recipe here is strictly a special occasion drink. If you want something light and chocolatey that you can sip as you go about your every day, try my Three-ingredient Hot Chocolate for One. This hot chocolate is not an everyday hot chocolate. ![]() If that sounds like your jam, gather round, friend. My perfect cup goes a little something like this: thick, creamy, and decadent as hell. What is your perfect cup of hot chocolate? Is it lightly sweet? Is it sweetly bitter? Is it, as my sister so helpfully put it trying to describe her perfect hot chocolate, “fluffy,” “not hard,” and “Scottish?” (Sidebar: Whaaaaaat?) I have a very important question for you on this gray Monday morning. This Rich and Thick Hot Chocolate for One is the creamiest, most decadent hot chocolate imaginable.
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