Institute of Cosiness: how to make the ultimate hot chocolate
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- Hannah Keegan
- Published
Throughout December, Stylist is inviting you to revel in the simple joy of cosiness. From finding the perfect scarf (and effectively swathing yourself in it), to planning a weekend getaway at a rustic country pub, our content over the next month will endeavor to give you that warm, snuggly feeling inside. Here, learn how to make the ultimate hot chocolate. Welcome, dear friends, to the Institute of Cosiness.
Melt London’s head chocolatier, Kate Fletcher, reveals the rules of a good hot chocolate
MAKE IT
“To serve two, put 160g of broken up chocolate into a heat-proof jug. Heat 300ml of milk and 120ml of double cream in a small pan until it is just about to boil, then pour over the chocolate and whisk together until it has melted and combined.”
USE GOOD QUALITY CHOCOLATE
“Quality matters. Go for 38% cocoa content if you’re using milk chocolate or 70% if you’re using dark chocolate, depending on which you prefer.”
FULL-FAT ONLY
“At Melt, we use a combination of full-fat milk and cream – 300ml milk and 120ml double cream. For a dairy-free version, go for coconut cream or almond milk with 70% chocolate.”
SPICE IT UP
“If you’re using dark chocolate, add more flavour by making a spiced sugar mix. At Melt, we like to add a spoonful of cinnamon sugar, but unrefined muscovado or molasses pairs equally well, especially with a sprinkle of ginger.”
ACCESSORISE
“Add dried chilli, date syrup or crushed cocoa nibs to finish. I love to serve it in a colourful cup.”
Images: Unsplash