From the tin
Five ways with drinking chocolate
One tin, five mugs worth knowing. Spoons are heaped tablespoons. Any milk works, oat is our favourite.
5 minutes One mug each
The recipes
Classic
3 heaped spoons, 250 ml milk
Warm the milk until it steams, add the chocolate and whisk for 30 seconds. That is it.
Spiced
Classic + cinnamon, clove, orange peel
Warm the milk with a cinnamon stick, two cloves and a strip of orange peel for five minutes, then lift them out and whisk in the chocolate.
Mocha
2 spoons + a shot of espresso
Make a small classic with 200 ml milk and pour a fresh espresso through the middle.
Iced
3 spoons, 50 ml hot water, cold milk, ice
Whisk the chocolate into the hot water to a paste, then top with cold milk over ice. Shake it in a jar if you have one.
Thick, European style
4 spoons, 200 ml milk, 1 tsp cornflour
Whisk the cornflour into cold milk first, then heat with the chocolate, stirring, until it coats a spoon.
Making it from a bar instead?
Our proper hot chocolate uses one whole Dark 72% bar for two mugs.