The weekend soon came around and went by so quickly again!
Hot chocolate season is approaching!
It’s time to wrap up and get cosy, and what better than with a steaming mug of creamy hot chocolate on a chilly January evening.
Hunter 486 restaurant, located within five-star boutique hotel The Arch London, makes a mean hot chocolate. So Gary Durrant, Head Chef at Hunter 486, has shared his top tips on how you can instantly upgrade your hot chocolate game this winter.
5 Tips to Make the Ultimate Hot Chocolate:
1. Ditch The Kettle:
Replacing boiling water with hot whole milk is a better alternative. A splash of single cream at the end can give it an even creamier and smoother finish.
2. Use Good Quality Chocolate:
Use grated real chocolate (I recommend 70% cocoa solids) instead of powder to give it a more intense flavour. You will need to add sugar to taste to balance out the bitterness of the chocolate.
3.) Don’t Add It All At Once:
Mix the grated chocolate with a small amount of milk to create a paste. If you gradually add the rest of the milk to the paste while simultaneously stirring you will find the hot chocolate is a lot smoother.
4.) Spice Things Up:
When it comes to spices, a winter favourite is cinnamon. However, you can always mix things up by adding cardamom and orange instead.
5.) Add A Tipple:
The addition of spirits and liquors can turn it into an adult guilty pleasure. Baileys, Disaronno and Cointreau all work well in a hot chocolate.
Tips Courtesy of Gary Durrant, The Arch London, 50 Great Cumberland Place, Marble Arch, London W1H 7FD.
What do you think of these hot chocolate tips?
Fancy trying them?
Do you have any hot drink tips you would like to share?
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