Italian Hot Chocolate
- 1 tbsp (or to taste) Tate & Lyle Brown Sugar with Stevia
- 125g dark cooks' chocolate, 72% cocoa solids
- 200ml cold water
- 500ml skimmed milk
HOW TO MAKE THIS RECIPE
- Break the chocolate into pieces, pop in a processor and, using the pulse button, whizz until the chocolate is finely chopped. Tip the chocolate into a pan along with water, milk and Tate & Lyle Brown Sugar with Stevia and slowly bring to the boil. Whisk the mixture constantly to prevent the chocolate from burning.
- When the hot chocolate mix is simmering remove the pan from the heat. Then, using a hand held blender, carefully blitz until frothy. Pour into glass mugs to serve.
GET THE KIDS INVOLVED:
Once the hot chocolate has been carefully poured into cups, let the children have fun by squirting light real cream from an aerosol on top!
If you don’t have a hand held (stick) blender just whisk well with a traditional balloon whisk instead. For ultimate presentation, add a sprinkling of chocolate curls on top just before serving.