Hot chocolate

About this recipe

Hot chocolate made with milk, cocoa and a little melted dark chocolate has a fuller texture than cocoa stirred into water. This mug uses plain 70% chocolate and a modest amount of added sugar for a pronounced cocoa flavour. Mix the cocoa into the cold milk first so you can break up any dry pockets before heating. A small saucepan and a whisk are all you need; gentle heat keeps the milk from catching on the bottom. Add the vanilla after taking the pan off the hob. The pure extract contains a small amount of alcohol, so this version is not labelled alcohol-free. Allow a short cooling pause before drinking. The nominal yield is about 260 ml, with room left in a 350 ml mug; dissolved solids and evaporation affect the actual volume. Serve plain, without a cream or marshmallow topping.