Serves 2-3 mugs
Ingredients
- 100g good quality dark chocolate (at least 70% cocoa)
- 600ml (1 pint) of milk (you can use almond milk or coconut milk for a dairy free vegan version, but if you use almond milk the texture might be a bit thin, coconut milk would give a thicker texture but has more saturated fat)
- A few drops of vanilla or mint extract (if you don’t have these a tsp of cinnamon and a pinch of nutmeg is really nice too)
- Mini marshmallows (optional)
- Cocoa powder for dusting
Method
- Coarsely grate the chocolate into an empty saucepan (you can place the broken up chocolate pieces in a zip lock bag and use a rolling pin to bash them into smaller pieces)
- Pour the milk into the saucepan and whisk over a low to medium heat for 3-4 minutes or until the chocolate has completely dissolved
- Add 1-2 drops of vanilla or mint extract (or the cinnamon and nutmeg)
- If you have a milk frother (it usually comes with a coffee machine) you can froth up some milk to dollop on top
- Pour the hot chocolate into mugs, top with some marshmallows and dust with cocoa powder