I know that for those of you living in the Northern Hemisphere, hot chocolate (or cocoa) is synonymous with Christmas. But to be honest, here in South Africa there’s nothing I want less than hot chocolate on a hot Summer’s day during the festive season. However, I am always so envious of your holidays with the fires roaring and snuggling under fluffy blankets with cups of hot chocolate so I lived vicariously through you and created my four ultimate hot chocolates.
How do you make your own hot chocolate?
The first being the proper classic HC. I make my mine with full cream (whole) milk but you could use any milk you want. The addition of salt might throw you off but believe me, salt makes anything chocolate taste infinitely more chocolatey so I believe it’s a non-negotiable. However, if it really isn’t for you, then please feel free to omit it. I use a combination of milk chocolate and a really good quality cocoa powder to create that depth of flavour. I don’t like very dark hot chocolates as I want some of that milky comfort too. I created this frozen version for us folk in the Southern Hemisphere. Completely selfish but oh-so-good. This is like hot chocolate meets a milkshake on crack. It was so good, I might have gone back for another one. Don’t judge me. The grown-up version is for those days that you just need a little something extra. The beauty is, no-one will even know yours is a little spiked. I used chocolate liqueur to amp up the chocolatiness but Kahlua, Frangelico or even good old brandy would do just as well. This spiced version is like a chai latte and hot chocolate had a baby. And that baby is delicious you guys. So warming and comforting and just perfect for a cold day. Yum!
Cranberry and ginger mojito
