Christmas hot chocolate
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 2 large mugs
- Dietary
- Gluten-freeVegetarian
There's nothing like a good hot chocolate to keep away the winter chill! Paul A Young has options to make things extra festive.
By Paul A Young
From Saturday Kitchen
Ingredients
For the classic dark hot chocolate
- 25g/1oz light muscovado sugar
- 20g/¾oz cocoa powder
- 200g/7oz dark chocolate, broken into small pieces
- toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish
For the eggnog hot chocolate
- 25g/1oz light muscovado sugar
- 20g/¾oz cocoa powder
- 200g/7oz dark chocolate, broken into small pieces
- 500ml/18fl oz full-fat milk
- 200ml/7fl oz double cream
- 100g/3½oz golden caster sugar
- 4 free-range egg yolks
- 100ml/3½fl oz brandy or rum, or 50ml/2fl oz of each
- freshly grated nutmeg, to serve
Method
To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes.
To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute.
Whisk together the egg yolks and sugar.
Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg.
Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg.
