proper hot choc

Yes, this proper hot choc is the real McCoy! No need for milk alternatives; this recipe is all about the chocolate, as proper hot chocolate should be. It’s as chocolatey as chocolatey can be, with subtle cinnamon notes and almonds mellowing it a little. It tastes heavenly and fills the kitchen with it’s divine scent as you toast, melt and mix the indulgent concoction.

It is über rich, so a little goes a long way and we use espresso cups to drink ours. Obviously it requires a little more effort than nesquik but it’s absolutely worth it, and weekends are perfect for these kind of indulgences I think! If it’s too dark for your little ones you can froth up their fave milk alternative and dilute the hot chocolate with that – I used to use almond milk for Aars when he was younger and we first made it. I hope you give it a go and adapt it for your families likes and needs, and let me know how you go!

proper hot chocolate

  • Yield:

    serves 3 initially
  • Cooking Method:

    toasting, melting
  • Prep Time:

    15 mins
  • Cook Time:

    15 mins
proper hot chocolate

This gorgeous hot, liquid treat is completely dairy free and TOTALLY delicious. Hot chocolate kinda done the Mexican way, this is adapted for my sons palette - so it's less intense. It is however still very rich so you only need a small cup of it. I use is 85% chocolate, it's decedent & delectable but according to some it's great for me too 🙂 what a bonus! I make it when I roast malibu almonds - just gather 20 from the tray when they come out of the oven and get blending. 


  • 20 almonds for this recipe (but I do a tray full and eat the others later!)
  • 1 cinnamon stick
  • 2 Tbsp vanilla sugar
  • 100g dark chocolate (I use 85%)
  • 500ml cold water


  1. Pre-heat your oven to 180ºC (fan) and pop your the almonds & cinnamon stick onto a baking tray. When the oven is hot put your tray of goodies in to roast for 4 mins, then get them out the oven - enjoy the aroma as you put them into a spice grinder along with the vanilla sugar & about 30g of your chocolate. Give them a grind - is smells divine!

  2. Now pop the paste you've just created into a small pan along with the remaining 70g of chocolate and the water. Warm them up over a low flame, whisking it as it slowly heats up. Don't let it reach simmering point, just before it gets there remove from the heat and pour through a sieve into your waiting small cups! 


I keep all the contents of the sieve. For the following few days I recycle it, adding 50g chocolate, 1 Tbs vanilla sugar, 300ml water to the mix, melting it all in a pan then pouring the lot into a liquidiser to blitz then back in the pan to heat up and through the sieve into waiting cups. It stays as scrummy; the flavours and warmth of the cinnamon and roasted almonds persist.



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