All the recipes listed below make enough for one cup, because it’s cold and we are selfish.

The basic

(From Epicurious)

• 2 tablespoons unsweetened hot chocolate powder (e.g. Bourneville)
• 1 to 2 tablespoons sugar (depending on how sweet you like it)
• Pinch of salt
• 1 cup milk or half milk, half boiled water
• 1/4 teaspoon teaspoon vanilla extract

Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until the hot chocolate powder and sugar are dissolved. Whisk in the rest of the milk and heat it over a medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.

If you like it frothy, blend it in the blender. (Nutribullets aren’t just for vegetables, y’know).

The boozy one

BBC Good Food BBC Good Food

“My bitch bad and boozy …”

(From BBC Good Food)

• 150ml whole milk
• 25g white chocolate, chopped
• 25ml Malibu
• 1 tsp finely grated dark chocolate
• 1 tsp coconut flakes, toasted (optional)

Pour the milk into a small pan and then place over a medium heat until simmering, stirring so it doesn’t scorch. Remove the pan from the heat then add the white chocolate and stir. Once the chocolate has melted, place the pan back on the heat to warm through.

Add the coconut-flavoured rum and pour into a mug. Garnish with the dark chocolate and a few toasted coconut flakes if you like.

The malty one

Martha Stewart Martha Stewart

(From Martha Stewart)

Wigwam do a lovely malt hot chocolate, but if you’re looking to recreate that Maltesar-taste at home, look no further.

• 1 cup of milk
• 110g of semi-sweet chocolate, roughly chopped
• 1 teaspoon of vanilla extract
• 2 – 3 teaspoons of Ovaltine (depending on how malty you like it!)

In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add chopped chocolate, and whisk until completely melted and combined.

Pour malt powder into a warmed serving pitcher or another saucepan. Add hot chocolate mixture, whisking thoroughly until powder dissolves. Divide among four mugs; serve immediately.

The creamy one

An unfortunate, but accurate title.

(From Food Network)

• 1 cup of full-fat milk
• 250ml evaporated milk
• 1/2 teaspoon vanilla extract
• 2 – 3 tablespoons of unsweetened cocoa powder
• 2 – 3 teaspoons of sugar (depending on your preference)
• 1/2 tablespoon cornstarch
• Pinch of ground cinnamon
• Whipped cream (absolutely not optional)

In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.

Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.

Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick! (Thicccc).

Top with whipped cream and prepare to indulge.

The zesty

The one that’s also coffee

Makin’ mocha magic.

(From Epicurious)

• 2 -3 tablespoons of hot chocolate cocoa powder
• 2 – 3 teaspoons of sugar
• 1 – 2 tablespoons of instant espresso powder (preference, guys, all about preference!)
• 1 teaspoon of vanilla extract
• 1 cup of milk

In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.

Gradually add the milk and the half-and-half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil. (For frothy hot chocolate, in a blender blend the mixture in batches until it is frothy.)

The zesty one

Terry’s Chocolate Orange in a cup? Yes please. I’ll have four. Thanks.

(From BBC Good Food)

• 150ml milk
• 50ml double cream
• zest of ½ orange
• 50g dark chocolate, chopped
• 25ml orange liqueur

Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.

Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

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