Lauren's luscious, thick hot chocolate on a frosty winter's day
I remember having one of these hard to beat hot chocolates years ago whilst wandering along Portobello Road in London with one of my good friends, we were eyeing up antiques and fur coats whilst people watching. We even caught a glimpse of John Galliano being escorted into a vintage shop which caused a bit of a stir. A few years later I discovered the secret ingredient to this recipe is cornflour. Now I make them for my children who lick the cups clean.
Ingredients
400ml milk
1.5 tbsp cocoa powder
1.5 tbsp light brown sugar
25g dark chocolate (70% cocoa), grated
1.5 tbsp cornflour
1 tbsp water
Pinch of sea salt
Recipe
Add the milk to a pan with the cocoa powder, sugar, grated chocolate and a pinch of salt. Melt over a low heat, stirring continuously making sure not to boil at this stage.
In a separate bowl, mix the cornflour with 2 tablespoons of water. Pour the mixture into the pan and bring to the boil, whisking with a wire whisk. Simmer for a few minutes until thickened.
Add a cinnamon stick to help stir whilst giving it a subtle taste of Christmas or a little booze if you think it’s needed.
Makes 4 small hot chocolates