Indulgent Hot Chocolate

December 20, 2014


It’s the time of year for hot drinks and indulgent treats. If I am pushed for time, some Cadburys cocoa powder and hot milk will suffice. But, if I have a little more time to spare hot chocolate, made with real chocolate and a little whiskey is a real treat. I like to use bitter dark chocolate and full fat creamy milk for my perfect hot chocolate. To add a little sweetness, I finish with a home-made maple cocoa syrup and some freshly whipped cream, The whiskey is entirely optional, but a nice little winter warmer in the evening. You can also add a little Christmas spice if you like – I use nutmeg, but cinnamon and vanilla would also be delicious. So, if you need a little pick me up, this creamy hot chocolate will definitely put you in festive spirits.



Serves 2 normal sized cups / 4 espresso cups

  • 500ml of milk
  • 75g of chocolate, blitzed in a food processor or chopped into small pieces
  • Pinch of freshly grated nutmeg
  • 1 tablespoon of whiskey (optional)

Chocolate Syrup

  • 2 tablespoons of cocoa
  • 4 tablespoons of maple syrup
  • 3 tablespoons of whipped cream, to serve


  1. To make a the syrup, mix the cocoa and maple together in a small bowl until it forms a syrup
  2. Heat the milk and the nutmeg in a saucepan over a medium heat.
  3. As soon as the milk begins to boil remove it from the heat and add the chocolate
  4. Whisk/ stir well with a spoon until all the chocolate has melted.
  5. Add the whiskey, if you are using it.
  6. To serve, pour the hot chocolate into the cups.
  7. Top with whipped cream, and spoon some of the syrup on top.
  8. Garnish with a dusting of cocoa powder.


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