Comfort food doesn’t come in many more comforting forms than hot chocolate.

For best results you should always use good quality dark chocolate with 70% cocoa solids – or more, depending on your personal taste. Treating yourself to the perfect hot chocolate is no time to be overly health conscious, and the use of a mixture of milk and cream as in this version gives the finished drink a delightfully silky mouthfeel. You can easily replace the milk and cream with coconut, almond, soy or rice milk for a vegan alternative. 

Use cinnamon, vanilla, chilli, cardamom or virtually any other flavour you can imagine to change things up, or keep it simple by adding just a pinch of salt. This will tone down any bitterness from the dark chocolate and enhance the sweetness of your drink. 

You could top your hot chocolate with marshmallows if you’re feeling extra decadent. Alternatively, add a dash of a dark spirit or cream liqueur as a grown up treat. Chocao, a cacao gin liqueur made in Staffordshire, would be the perfect partner. 

Serves 2

450ml whole milk
70g dark chocolate, finely chopped or grated
30g milk chocolate, finely chopped or grated
75ml single cream
Pinch of salt

  1. Warm a third of the milk in a saucepan over a medium heat and stir the chocolate through.
  2. Stir until the chocolate has melted into the milk, then whisk in the rest of the milk and the single cream.
  3. Continue to heat until the mixture is hot (but not boiling)  before adding the salt.
  4. Add any additional flavouring, then serve in your favourite mug.

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