Now, Hot Chocolate is taken very seriously in this house. So while this may not sound like a “recipe” or something worth sharing, I can assure you that it is.
I’m not really a tea (and certainly not a coffee, love the taste, hate the heart palpitations) drinker, but I do love a warm brew of something. So when a herbal moment just won’t cut it, hot chocolate is the answer. Plus, there can’t be much more festive than a cosy warm cup of delicious hot chocolate?
I like to make a big batch of this hot chocolate powder and keep it in a air tight jar to enjoy all year around, but it always gets used the most at Christmas time and a make an extra special festive batch. It’s a blend of coco powder, malt powder, icing sugar and cornflour to make the most gorgeous thick, malty chocolatey goodness. At Christmas time I like to add a little cinnamon and mixed spice just to add some festive spice.
All you need to do is bung the ingredients together, shake it up and then add to warm milk when you want to enjoy. I always love some marshies (about 50) on mine, but no cream. Gross.
I hope you love it! I know it’s a super simple not really recipe but it’s one of my favourites and I promise you won’t regret making a batch.
Ingredients:
(All Tbps should be heaper)
4tbsp coco powder
3tbsp icing sugar
2tbsp malt powder (like Horlicks or ovaltine)
2tbsp corn flour
2tsp cinnamon
1tsp mixed spice
Method:
When you’re reading to make a cup of hot chocolate, I simply measure the amount of milk to use by the mug(s) I’m going to be filling, then gently bring the milk to the boil over a lower heat (you really don’t want to burn the milk, so let it get hot gradually). Then once the milk is hot whisk in the powder, generally it is about 1-2 tbps depending on the volume of your mug. Whisk over the heat for a few minutes until the cornflour has thickened it up, then pour and enjoy!
Claudia's Home Kitchen 