Recipes
Hot drinking chocolate with Milk 32%
Real hot drinking chocolate has nothing to do with cocoa from a sachet. It’s a thick, velvety drink with a deep flavour, made only from good milk and melted chocolate. Milk 32% callets dissolve smoothly and evenly, so the drink turns out silky, with no lumps or sediment.
This recipe is a homemade take on the Italian cioccolata calda — thick enough to almost stand up in the cup. Perfect for cool evenings, served with a pinch of salt, a little cinnamon or a spoonful of whipped cream.
Ingredients
- 120 g Milk 32% chocolate callets
- 300 ml milk (3.2% is best)
- 100 ml double cream (30%)
- 1 tsp cornflour (for thickness)
- a pinch of sea salt
- optional: a pinch of cinnamon or 1 tsp vanilla sugar
Method
- Mix the cornflour thoroughly with 3 tablespoons of cold milk until you have a smooth, lump-free slurry. Set aside.
- Pour the remaining milk and the cream into a heavy-based saucepan. Heat over medium, stirring, until the liquid is hot but not yet boiling.
- Reduce the heat to low. Add the Milk 32% callets and whisk until the chocolate has fully melted and the drink is even and glossy.
- Pour in the cornflour slurry, add a pinch of salt (and cinnamon, if using). Stir continuously for 2–3 minutes until the chocolate thickens and coats the back of a spoon.
- Take off the heat, pour into cups and serve straight away, while thick and hot.
Tip
The more slowly you heat it, the smoother the result. If you prefer a thinner consistency, skip the cornflour — Milk 32% will naturally thicken the drink anyway. A pinch of sea salt isn’t optional but a secret: it brings out the full depth of the cocoa.
