Ingredients

Step by step

1. Whip 300ml of the cream; chill. Pour 1 litre of the milk into a pan, add the chocolate and the sugar, then heat gently, stirring with a wooden spoon. Pour in the rest of the milk and simmer for 5 minutes, whisking now and again with a balloon whisk to make sure the chocolate has completely melted.
    

   Tip

   Whisking the hot chocolate and adding the milk in stages, followed by the cream, gives a frothy finish. The combination of chilled whipped cream on top and steamy hot chocolate below is a winner.

2. Add the remaining cream to the pan and whisk for a couple of minutes until frothy. Pour the hot chocolate into small heatproof glasses or mugs. Top with the chilled whipped cream and sprinkle with ground cinnamon.

   Tip

   Additions and variations

   • A pinch of chilli powder

   • A split vanilla pod

   • A cinnamon stick

   • Crushed seeds from split cardamom pods

   • A little instant espresso powder for a hot mocha

   • Use half milk and half water for a lower-fat drink

   • A spoonful of hazelnut chocolate spread

   • Use Maya gold chocolate, sprinkle with orange zest

   • Use half mint chocolate and half dark chocolate, finish with an After Eight mint

   • A dash of Frangelico, top with toasted chopped nuts

   • Top with a little grated chocolate or a couple of marshmallows.