Christmassy. Hot. Chocolate.

So the second week of December has arrived rather snappy which means only one thing; it’s time for the next Christmas recipe! 

So last weeks mince pie cupcakes got a huge amount of love which I’m incredibly pleased about, everyone seems to be loving the Christmassy flavours I’m baking with lately so the M&S Christmas cake curd makes a welcomed return in this weeks Christmassy Hot Chocolate Recipe.

  
At this time of year not many people want to spend more time in the kitchen than absolutely necessary; in my house that’s understandable because if it’s not nan leaning over my just decorated cakes to make a pot of tea, it’s mum hovering around me for offcuts of cake. And it usually results in someone’s sleeve dipping in the buttercream. So with that in mind I’ve decided that this weeks recipe is a pretty quick process which will give you months of incredible Hot Chocolate. 

The recipe for the main Ultimate Christmassy Hot chocolate Mega Mix are as follows:

  
Ingredients

  • 200g  dark chocolate (the best quality you can afford)
  • 100g Cocoa powder (again the best quality)
  • 100g icing sugar
  • 50g cornflour 
  • 50g Horlicks/any other malted drink
  • 1/2 tablespoons mixed spice (depending on your palate)
  • Pinch of sea salt
  • Pinch of grounds cloves (optional) 
  • Teaspoon of cinnamon (optional)
  • Double cream whipped 
  • 2 tablespoons Christmas Cake Curd

The best way to whazz up the ingredients for this recipe are using a food processor. So if you have one of those, get it set up now. If you don’t have one you can just chop or grate the chocolate and use a bowl and a wooden spoon.

  1. Start by refrigerating your dark chocolate so it doesn’t go all melty and gooey in the processor. After about half an hour take it out of the fridge and blitz it up for about a minute until it’s a fine dust.
  2. Then add in all of the other ingredients and pulse again about 3 times until well combined and it resembles a hot chocolate mix. Feel free to leave out the mixed spice, cinnamon and cloves to just make an ultimate hot choc mix without the Festivness. But where’s the fun in that? Make sure you leave the sea salt in though, salt and chocolate go hand in hand.
  3. Now to make the actual drink; use enough whole milk to fill your favourite mug and 2 heaped dessert spoons of the mix. However if there’s more of you just double it or triple it depending on how many of you there are. Simmer it over a medium heat, DO NOT LET IT BOIL! That bit is very important in case you didn’t realise. Keep whisking it over the heat for about 5 minutes, when you can see its started to thicken. At the last minute add one of the tablespoons of Christmas cake curd, mix it in then take it off the heat and pour back into your favourite mug.   
  4. Give it a taste and if it’s just too rich for you then only use half of the hot chocolate and top your mug up with milk to let it down a bit.
  5. Now for a garnish that is not only pretty but useful too! Whip up some double cream and chuck in a pinch of cinnamon with a teaspoon of caster sugar and the other tablespoon of Christmas cake curd, mix it up and pipe little rosettes onto a plate and put them in the freezer for a minimum of ten minutes. Once they’re chilled right down you can put them in your drink to act as a pimped up ice cube that also tastes fantastic.  
  6. So garnish your socks off, cream, marshmallows, candy canes, gingerbread men… Whatever makes your heart sing. 

  

 Once you’ve made this if you jar it up, put a nice little label in it you could give it as an epic food gift, or keep it all to yourself. Whatever you do you have to try it, it’s just Christmas in a mug, and the Christmas curd takes it to another level.

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