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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
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To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes.
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Then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute.
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Then pour into large mugs and top with generous helpings of the sweet garnishes.
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To make the eggnog hot chocolate, bring 500ml water, the sugar and cocoa powder to a simmer for 2 minutes.
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Then take the pan off the heat and add the chocolate, whisking well.
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Return to the heat and simmer for another minute.
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Whisk together the egg yolks and sugar.
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Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do.
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Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time.
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Take care not to let the mixture get hot as this will scramble the egg.
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Take the mixture off the heat and add the alcohol.
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Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together.
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Finish with a grating of nutmeg.
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Banner and Image Credit: BBC
