French-Style Hot Chocolate

Method

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1. Whisk the cornflour into 3 tablespoons of the cold milk until completely smooth.

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2. Warm the remaining milk, the cream, sugar and salt in a small pan over medium-low heat until steaming but not boiling.

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3. Take the pan off the heat and add the chopped chocolate. Leave it for 60 seconds without stirring so the residual heat melts it.

   Mark done Start 60 sec timer

4. Whisk until smooth and glossy — the mixture will thicken noticeably as the chocolate emulsifies.

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5. Return to low heat, whisk in the cornflour slurry, and cook for 2 to 3 minutes, whisking constantly, until it coats the back of a spoon.

   Mark done Start 2 min timer

6. Stir in the vanilla and cinnamon.

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7. Pour into small cups — this is rich enough that 150 ml is a generous serving — and top with whipped cream.

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Chef’s Tips

• Use chocolate you would eat. The drink tastes exactly like the bar you put in it.
• Never boil it. Boiling splits the emulsion and leaves a greasy film.
• For a Spanish-style chocolate a la taza, double the cornflour and serve with churros.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Serve with churros for dipping
• Excellent with a slice of orange
• A good end to a cold-weather meal

Storage & Reheating

Refrigerate 3 days; it will set thick. Reheat gently with a splash of milk, whisking constantly.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.