Creamy Hot Chocolate

Ingredients

• 300 ml Non-Sugar Milk (whole or 2% milk, unsweetened)
• 5 g Cocoa Powder (unsweetened, sifted before use)
• 25 g Granulated Sugar (white sugar)
• 8 g Cornflour (for slurry, also called cornstarch)
• 30 ml Non-Sugar Milk (for slurry, same milk as above)
• 80 g Dark Chocolate (65% cocoa, cut into small pieces)
• 30 ml Whipping Cream (for topping)
• 5 pieces Marshmallows (traditional topping)

Instructions

1. Prepare Ingredients

   Measure all ingredients. Sift the cocoa powder through a fine mesh sieve into a small bowl.

   Time: PT3M

2. Dissolve Sugar in Milk

   Pour 300 ml of non‑sugar milk into the saucepan, add 25 g sugar, and stir. Heat over medium heat until small bubbles appear, just before a full boil.

   Time: PT5M

   Temperature: 90°C

3. Make Cornflour Slurry

   In a small mixing bowl combine 8 g cornflour with 30 ml milk. Whisk until completely smooth with no lumps.

   Time: PT2M

4. Thicken the Milk

   When the milk shows small bubbles, remove the saucepan from heat. Stir in the cornflour slurry, return to low heat, and whisk continuously until the mixture thickens to a custard‑like consistency.

   Time: PT3M

   Temperature: 80°C

5. Add Chocolate and Cocoa

   Add the 80 g dark chocolate pieces and the sifted 5 g cocoa powder to the thickened milk. Reduce heat to low and stir until the chocolate is fully melted and the drink is smooth.

   Time: PT2M

   Temperature: 70°C

6. Serve with Toppings

   Pour the hot chocolate into mugs. Top each with a drizzle of whipped cream and a few marshmallows. If it cools, gently re‑warm on the stove.

   Time: PT2M

Nutrition Facts

Calories

395

Protein

8 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g