Hygge and hot chocolate go hand in hand. So we asked Gary Durrant, Head Chef at Hunter 486 a boutique London hotel, The Arch, to share his tips on how make the best cup of cocoa ever
Ditch the kettle
Replacing boiling water with hot whole milk is a better alternative. A splash of single cream at the end can give it an even creamier and smoother finish.
Use good quality chocolate
Use grated real chocolate (I recommend 70% cocoa solids) instead of powder to give it a more intense flavour. You will need to add sugar to taste to balance out the bitterness of the chocolate.
Don’t add it all at once
Mix the grated chocolate with a small amount of milk to create a paste. If you gradually add the rest of the milk to the paste while simultaneously stirring you will find the hot chocolate is a lot smoother.
Spice things up
When it comes to spices, a winter favourite is cinnamon. However you can always mix things up by adding cardamom and orange instead.
Add a Christmas tipple
The addition of spirits and liquors can turn it into an adult guilty pleasure. Baileys, Disaronno and Cointreau all work well in a hot chocolate.