Sunday Magazine Recipe: Decadent Hot Chocolate

Jordan Rondel Hot Chocolate.jpg

On some chilly evenings, all you crave is a cup of steaming hot chocolate to warm the soul. I like mine to be decadent, rich and completely satisfying. There are many ways you can spruce it up – try a pinch of cayenne pepper, nutmeg, cardamom or cinnamon or, if it's your thing, a dash of mint or orange extract.

Hot chocolate mix

(Makes enough for 4 large mugs)

40g good quality cocoa powder
80g brown sugar
generous pinch sea salt 

Hot chocolate
(One serve)

¾ cup your choice of milk (try regular, coconut, almond or oat milk) 
¼ cup cream
¼ tsp vanilla extract
3 tbsp hot chocolate mix
20g of 70 per cent cocoa chocolate, roughly chopped (or use milk chocolate if you prefer)

To make your hot chocolate mix, combine the cocoa, sugar and salt in a jar.

To make your hot chocolate, heat the milk, cream and vanilla in a saucepan over medium heat until steamy and bubbles begin to appear on the surface. Be careful not to overheat it. 

Add your hot chocolate mix to the milk and whisk over the heat for another minute, until it begins to simmer and the ingredients are combined.

Place the chopped dark chocolate in the bottom of your favourite mug. Pour the hot chocolate over the dark chocolate and stir – a few marshmallows is always a welcome touch.

This recipe was originally published in the Sunday Star Times, February 11th, 2017.

Photography: Emma Boyd

RecipesJordan Rondel