Hot Chocolate 5 Ways

Preparation Time

5 Minutes







Finger Food



  • 1 mug of milk

  • 25g – 30g good-quality dark chocolate, grated

This hot chocolate recipe is a perfect winter warmer, or you can try any of the four other variations

1. Heat the milk gently in a small saucepan. As soon as it reaches scolding point but before it boils, whisk in the grated chocolate until it has all melted thoroughly into the milk. (This has the added bonus of frothing everything up a bit.)

2. Pour out into your mug and serve.

For Mexican Hot Chocolate:

Add a stick of cinnamon, a good grating of orange zest and a pinch of chilli powder to give you chocolate a South of the Border feel. Arriba!

For Swedish Hot Chocolate:

Adults Only… well, you know what we mean… add a good slug of vodka and pop an Abba track on the stereo.

For Natasha and Eleanor’s Hot Chocolate:

Top the Building Bloc Choc with a good sprinkling of mini marshmallows and plenty of whipped cream.

For Jamaican Hot Chocolate:

Sit it up with a good pinch of freshly ground allspice and a slug of Jamaican rum. Now we be chillin’.

For babies:

Less of a puree, and more a of baby-friendly drink, warm up your little one’s milk and add ¼ tsp of cinnamon for a warming flavour

Toddler friendly:

Make a milk hot chocolate using milk chocolate and add mini marshmallows

This recipe is from Little LEONS: Smoothies, Juices and Cocktails by Henry Dimbleby, Kaye Plunkett-Hogge, John Vincent and Claire Ptak, published by Conran Octopus, £6.99.

Read more: How to make hot chocolate bombs

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