Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
100 g (3½ oz) good-quality plain dark chocolate, broken into small pieces
25 g (1 oz) caster sugar
750 ml (1¼ pints) milk
a few drops of vanilla extract
pinch of ground cinnamon
3 tablespoons Kahlua or other coffee liqueur (optional) mini marshmallows, to serve
Put the chocolate and sugar in a heavy-based saucepan. Pour in the milk, then add the vanilla extract and cinnamon.
Cover and gently heat, whisking once or twice, until the chocolate has melted. Continue heating until the mixture is steaming hot, but do not allow to boil. Stir in the Kahlua or other coffee liqueur, if liked.
Ladle the hot chocolate into 4 large cups or mugs and top with a few mini marshmallows. Serve immediately while steaming hot.
For peppermint hot chocolate, melt the chocolate in the milk as above, omitting the vanilla and cinnamon. Replace the coffee liqueur with 3 tablespoons peppermint liqueur, or for a non-alcoholic version use a couple of drops of good-quality natural peppermint extract instead. Divide the hot chocolate among 4 mugs, and top with swirls of freshly whipped cream or extra thick double cream, omitting the marshmallows. Hang a peppermint candy cane from the edge of each of the mugs for stirring and crunching and serve immediately.