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philmophlegm1. Creamy white hot chocolate (Enough for two large mugs.)
Take one 200g bar of decent quality white chocolate. Crush it into small pieces.
Pour pint of gold top milk into a saucepan. (If you don't have gold top, then just add some cream to normal milk. If you don't have normal milk, but insist on skimmed or semi-skimmed 'milk' then your taste buds probably aren't sophisticated enough to enjoy this drink, so try recipe 2 instead.)
Heat the milk to a simmer.
Keep the milk simmering while slowly adding the chocolate. Stir as you add each small piece of chocolate to avoid lumps. Ideally each lump of chocolate should have melted before you add the next.
Poor into two large mugs.
Top with mini-marshmallows and (optional) grated dark chocolate.
2. Deep, dark hot chocolate (Enough for one mug)
Grate some really good, really dark chocolate or cacao into a mug. Enough that you have a powder about 1cm deep in the mug. You want this to be as high a percentage cocoa solids as you can get. I used 100% pure cacao. Any chocolate above 70% cocoa solids would probably be ok, but the better quality the chocolate, the better the drink. (If you think Bournville counts as good, dark chocolate, then your taste buds probably aren't sophisticated enough to enjoy this drink. Have some Nescafe instead.)
Boil some water.
Add boiling water to mug.
Stir in two teaspoons of Golden Syrup. (Honey would probably work too.) The syrup takes the edge off the bitterness of the chocolate / cacao while adding a deep kind of sweetness.
Don't add marshmallows.
Take one 200g bar of decent quality white chocolate. Crush it into small pieces.
Pour pint of gold top milk into a saucepan. (If you don't have gold top, then just add some cream to normal milk. If you don't have normal milk, but insist on skimmed or semi-skimmed 'milk' then your taste buds probably aren't sophisticated enough to enjoy this drink, so try recipe 2 instead.)
Heat the milk to a simmer.
Keep the milk simmering while slowly adding the chocolate. Stir as you add each small piece of chocolate to avoid lumps. Ideally each lump of chocolate should have melted before you add the next.
Poor into two large mugs.
Top with mini-marshmallows and (optional) grated dark chocolate.
2. Deep, dark hot chocolate (Enough for one mug)
Grate some really good, really dark chocolate or cacao into a mug. Enough that you have a powder about 1cm deep in the mug. You want this to be as high a percentage cocoa solids as you can get. I used 100% pure cacao. Any chocolate above 70% cocoa solids would probably be ok, but the better quality the chocolate, the better the drink. (If you think Bournville counts as good, dark chocolate, then your taste buds probably aren't sophisticated enough to enjoy this drink. Have some Nescafe instead.)
Boil some water.
Add boiling water to mug.
Stir in two teaspoons of Golden Syrup. (Honey would probably work too.) The syrup takes the edge off the bitterness of the chocolate / cacao while adding a deep kind of sweetness.
Don't add marshmallows.
