7 festive hot chocolates you need to know about

Few things in life are more comforting on a cold and dreary day than a warm, creamy cup of homemade hot chocolate. Read on for fuss-free recipe inspo...

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Spiced hot chocolate

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(serves 2) 

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Combine the 90g chopped dark chocolate (85% cocoa solids) with 100ml milk in a small pot and place over a medium heat until melted. Whisk in another 300ml milk along with 100ml cream, ½ tsp cinnamon, 1 tsp vanilla extract and a pinch of salt. Add 1 halved and deseeded red chilli  and bring the mixture almost to a boil. Remove the pot from the heat and let it sit for 10 minutes. Remove and discard the chilli. Whisk in 2 tbsp brown sugar, one tablespoon at a time, and taste until it reaches your desired level of sweetness. Add 2 shots of brandy or Cointreau, if desired. Return to a very low heat until hot, then pour into mugs. Garnish with cinnamon sticks and serve.

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Deluxe hot chocolate

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(Serves 2) 

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In a saucepan, stir together 100g chopped milk or dark chocolate, 100g chopped white chocolate, 120ml double cream and 500ml milk. Cook over a medium-low heat, stirring occasionally, until the hot chocolate comes to a simmer, but don’t let it come to a boil. Remove from the heat and serve immediately topped with whipped cream or marshmallows.

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Nutty hot chocolate (vegan)

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(Serves 4)

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Combine 1 x 400g tin of coconut milk, 125ml almond milk, 2 tbsp maple syrup, 1 tsp vanilla bean paste, 2 tbsp sugar-free peanut butter and 125g cacao powder in a saucepan while whisking. Bring to the boil while stirring and simmer until it reaches the desired temperature. Serve with a sprinkling of cacao nibs or vegan dark chocolate shards.

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Snowy white hot chocolate

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(Serves 4)

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In a pan over a medium-low heat, stir together 950ml fresh milk, 1 tsp vanilla and 230g chopped white chocolate. Bring to a simmer, stirring occasionally, but do not let it boil. Remove from the heat and divide between mugs. Top with whipped cream or marshmallows, if desired, and serve immediately.

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Candy cane cocoa

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(Serves 4)

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Place 30g cocoa in a saucepan. Gradually whisk in 950ml milk until the cocoa has dissolved. Add 100g chocolate chips and 3 crushed candy canes and simmer over a medium heat for 8-10 minutes, stirring occasionally, until the chocolate and candy canes have melted. Bring to a boil and immediately remove from heat. Stir in a pinch of salt. Ladle into mugs and garnish each with a candy cane.

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Creamy orange cocoa

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(Serves 4)

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Place 30g cocoa in a saucepan. Gradually whisk in 950ml milk until the cocoa has dissolved. Add 100g chocolate chips and 5 segments of Terry's chocolate orange and simmer over a medium heat for 8-10 minutes, stirring occasionally, until the chocolate and chocolate has melted. Bring to a boil and immediately remove from heat. Ladle into mugs and garnish each with shavings of Terry's chocolate orange.

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Irish egg nog

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(Serves 2)

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In a bowl, whisk 2 eggs, 60ml Irish cream liqueur and 20ml Irish whiskey until smooth. In a saucepan, bring 1l milk to a boil. Pour the milk over the egg mixture, whisking to combine well. Divide amongst four mugs and sprinkle with nutmeg.