This Hot Chocolate recipe is so good that I wouldn’t be surprised if someone told me it came straight from the Chocolate River in Willy Wonka’s Chocolate Factory. It’s positively scrumdiddlyumptious!

For me, Hot Chocolate is a treat. So, ditch the powdered mix and make this splendiferous stuff instead. It would be an extra-special delight if you made it for your Oompa-Loompas on Christmas Eve. Pyjamas are a must! Get wrapped up in blankets so that you’re snug as a bug in a rug. Feed the magic in your imagination with a marvellous book. And add a cup of Thick Hot Chocolate topped with delumptious marshmallows.

RECIPE: Thick Hot Chocolate

SOURCE: An Italian in my Kitchen

FLAVOUR PROFILE: Thick, luxurious, super-chocolatey, warming from the cinnamon with a little kick from the cayenne.

GOES GREAT WITH: This is gloriumptious all by itself, but why stop there? I’m thinking: toppings! Marshmallows! Crushed candy canes! More grated chocolate! Whipped cream (make sure it’s been whipped with whips)!

MAKES: 2 servings

INGREDIENTS:

• 100g (3.5oz) DARK CHOCOLATE (good quality), roughly chopped
• 25g (0.9oz) GRANULATED SUGAR
• 15g (0.5oz) COCOA POWDER
• 250g (8.8oz) MILK
• 1 tsp. CORN STARCH
• ½ tsp. GROUND CINNAMON
• ¼ tsp. CAYENNE POWDER

METHOD:

1. Prepare all your ingredients: In a small bowl, mix together the SUGAR, COCOA POWDER, CAYENNE POWDER and GROUND CINNAMON. Put aside. In a separate small cup take 50g of the MILK and add the CORN STARCH. Stir briskly to make a paste.
2. Put the remaining 200g MILK in a saucepan over a medium heat. Heat. Add the CORNSTARCH PASTE. Whisk.
3. Add the COCOA-SUGAR-SPICE-MIX and keep whisking. Make sure the temperature remains just below simmering. You don’t want to scald the milk.
4. Add the DARK CHOCOLATE. Keep whisking until it is lovely and glossy. Serve with your favourite toppings and enjoy.