During the brunt of winter, you shouldn’t be doing anything other than wrapping yourself in a blanket like a snug burrito and slurping on some hot chocolate

In addition to fires and fluffy socks, one of the things we look forward to most when winter comes around is hot chocolate! Hot chocolate is one of the ultimate sources of comfort in grey, miserable weather. Looking to level up your instant hot chocolate game or want to learn how to make the real deal from scratch? We’re here to help – this is your ultimate guide to becoming a hot chocolate connoisseur.

Instant, but better

Sometimes instant hot chocolate can be a little uninspiring. Whether it’s too sweet or not chocolatey enough, consider the following tips to help take your hot chocolate to the next level, transforming it into a satisfying treat.

The Milky Way

Ditch the boiling water and use warm milk instead, as it will give you a richer and creamier drink. Add in a splash of cream for extra decadence. For a float,
add in a scoop of vanilla ice cream.

Double Trouble

When hot chocolate just doesn’t satisfy your chocolate cravings, drop a few blocks of chocolate into your drink and stir until melted. For more intense chocolate bitterness, mix a little cocoa powder in hot water, then stir through your drink – this will temper down any sweetness.

Spiced

An easy way to enhance your cuppa is to add a pinch of spice. Think ground cinnamon, nutmeg and mixed spice. If you’re feeling adventurous, make Mexican hot chocolate by adding in a hint of chilli powder!

Zesty

Chocolate and orange are a match made in heaven – there’s a reason why it’s a combo favoured by many! Mix some fresh orange zest into your hot chocolate for fruity, floral notes that will leave your taste buds tingling. 

Sweet Treat

A marriage between hot chocolate and s’mores is meant to be. Top your mug with toasted mini marshmallows and chocolate shavings, and enjoy with a cookie for dipping. For a heavenly hazelnut twist, add a spoonful of choc-hazelnut spread to your hot chocolate. Go the extra mile and dip the rim of your mug in chocolate spread and chopped hazelnuts before filling.

Mocha

To get the best of both worlds, add a teaspoon of instant coffee or a shot of espresso to your hot chocolate.

Boozy

A splash of liqueur in the old mug makes a delightful late-night treat for the grown-ups. Amarula, Cointreau, Amaretto… even mint-flavoured liqueurs – experiment with your favourites!

Caramel

For a sweet and salty kick, top your hot choc with some whipped cream, a generous drizzle of caramel and a pinch of flaky salt. Salt in itself enhances the flavour of chocolate while the caramel is a delightful added bonus.

The cocoa powder method

This method is like making your own instant hot-chocolate powder mix. The cream makes the drink more luxurious, but feel free to swap if out for more milk. For a vegan drink, use non-dairy milk.

Serves 1

Full cream milk 1 cup

Cream 2 tbsp

Vanilla essence ½ tsp

Brown sugar 1 ½ tbsp

Cocoa powder, sifted 2 tbsp

1. Heat together all the ingredients in a pot over medium heat. Whisk until sugar is dissolved and the mixture is heated through. 

2. Strain through a sieve if there are any cocoa clumps. Enjoy your hot chocolate topped with whipped cream and chocolate shavings.

The chocolate method

A hellishly decadent version made with milk and dark chocolate, this hot chocolate recipe is pure luxury! Make it extra thick if you’d like by adding some cornflour. This recipe is very versatile: Play around with different types of chocolate, the amount of sugar or replace some of the milk with cream for a velvety finish. White hot chocolate with a pinch of cinnamon is a real treat, too! 

Serves 2

Dark chocolate, finely chopped 100 g

Brown sugar 2 tbsp 

Cocoa, sifted 1 tbsp

Full-cream milk 1 ½ cups

Cornflour 2 tsp

1. Place the chocolate, sugar and cocoa with a splash of the milk in a small pot. Whisk over medium heat until melted and smooth. If you’re using cornflour, mix it with about a tablespoon of milk (eyeball it).

2. Once the chocolate has melted, add the remaining milk gradually to the pot while whisking constantly. Cook until the mixture is hot, then
add in the cornflour slurry, whisking until thickened. Enjoy!

Words by Kirsty Buchanan 
Photography: Pexels

Looking to add extra nutrients and vital vitamins into your everyday life? Look no further than freshly squeezed (or blended) vegetable juice.

The post Hot Chocolate 101 appeared first on MyKitchen.

This hot creamy sahlab dates all the way back to the Ottoman Empire, but it’s still renowned today for its flavour and celebrating iftar here in South Africa.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 L milk
2 tbsp sugar
2 chai teabags
3 tbsp cornflour mixed with 2 tbsp water
2 tsp vanilla essence
½ tsp cinnamon
¼ cup toasted coconut flakes
2 tbsp walnuts, toasted and chopped

METHOD
1. Add the milk, sugar and tea bags to a pot over medium heat. Bring to a simmer. Remove from the heat, cover and infuse for 5 minutes. Remove the bags.
2. Mix 3 tablespoons of the milk mixture into the cornflour mixture, then whisk this back into the milk in the pot.
3. Place over low-medium heat and whisk continuously until the mixture comes to a simmer and has thickened slightly.
4. Remove from the heat, stir in the vanilla and pour into mugs.
5. Top with cinnamon, coconut flakes and walnuts, and serve hot.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

This sahlab is definitely perfect for a pre-bedtime treat, but if you’re looking for something to replace your morning cuppa our traditional masala chai will do the trick.

The post Traditional Lebanese coconut-chai sahlab appeared first on MyKitchen.

Gut-friendly and filled with loads of immune-boosting nutrients, the turmeric latte may just be the hot beverage of the season.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
4 cups milk
3 tsp ground turmeric
3 tsp fresh ginger, grated
½ tsp ground cinnamon, plus extra to serve
¼ tsp ground nutmeg
1 tsp vanilla essence
1 tbsp nut butter
1 tbsp honey

METHOD
1. Heat the milk, turmeric, ginger, cinnamon and nutmeg in a pot over medium heat, stirring to incorporate the spices.
2. As soon as the milk starts to simmer, transfer the mixture to a blender.
3. Add the vanilla, nut butter and honey and pulse until combined and milk becomes frothy.
4. To serve, pour into mugs and sprinkle cinnamon over the top.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Looking for more ways to improve your health this season? Try our top 5 immune-boosting and flu-busting recipes.

The post Immune-boosting turmeric latte for winter appeared first on MyKitchen.

Go the extra mile with this decadent gingerbread Horlicks beverage and top your mugs with home-made meringue and biscuit crumble.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the gingerbread Horlicks
4 tbsp Horlicks
5 tbsp boiling water
4 cups milk
2 tsp brown sugar
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp allspice
8 ginger biscuits, 4 crushed
For the meringue topping
2 egg whites
⅔  cup sugar
¼ tsp cream of tartar
½ tsp vanilla essence

METHOD
For the gingerbread Horlicks
1. In a pot, mix the Horlicks and water together to form a paste. Gradually add the milk, whisking continuously, until the Horlicks is dissolved.
2. Place the pot over a medium heat and bring to a simmer. Stir in the sugar. Add the spices and simmer for 1 minute, stirring continuously.
3. Divide the Horlicks between 4 meringue-dipped mugs and sprinkle over some extra cinnamon and serve with the remaining ginger biscuits.
For the meringue topping
1. Add egg whites, sugar and cream of tartar to a large heat-proof bowl over a pot of simmering water.
2. Whisk for 5 minutes, until the sugar has dissolved. Remove from the heat and beat until stiff peaks form.
3. Add vanilla essence and mix to combine. Dip the rims of heat-proof mugs in the meringue and then in biscuit crumbs.
4. Blow-torch or pop under the grill until golden brown.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Did you know that you can enjoy gingerbread for breakfast too? Start your day on a sweet note with our gingerbread biscuit breakfast crumble.

The post Gingerbread Horlicks topped with home-made meringue appeared first on MyKitchen.

Sometimes there’s nothing better than curling up with a delicious hot cuppa during winter. Here’s how to make your own sweet mocha Milo.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the Milo
1 tbsp cornflour
1 tbsp cold water
2 tbsp boiling water
4 tbsp Milo
4 cups milk
¼ cup strong black coffee
½ cup cream
⅓  cup grated
Milo chocolate bar
For the coffee condensed milk
1 tsp instant coffee
1 tsp boiling water
½ cup condensed milk

METHOD
For the Milo
1. In a pot, mix together the cornflour and cold water. Then add the boiling water and Milo and mix again until well combined. Add the milk and coffee and stir until combined.
2. Place the pot over medium heat and bring to a simmer. Whisk continuously, until heated through and thickened.
3. Remove from the heat and add the cream and grated Milo chocolate. Mix until melted through.
For the coffee condensed milk
1. Dissolve the coffee in the water and add the condensed milk. Mix well.
To serve
1. Add the coffee condensed milk to the Milo and top with whipped cream and a sprinkling of Milo.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more tasty concoctions? Our date and coconut hot chocolate won’t disappoint!

The post How to make your own mocha Milo at home appeared first on MyKitchen.

We bring an absolute favourite sweet treat to life with this yummy Peppermint Crisp hot chocolate with extra chocolatey sauce. Everyone needs a fool-proof chocolate-sauce recipe, so save this one to use in other hot drinks and over ice cream and other delicious desserts.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the chocolate sauce
1 cup water
½ cup cocoa powder
⅓  cup caster sugar
¼ cup finely chopped milk chocolate
2 tbsp Peppermint Crisp, crushed
For the hot chocolate
4 tsp cocoa powder
1 tsp brown sugar
3 tbsp boiling water
4 cups milk
¼ cup chopped dark chocolate
¼ cup crumbled Peppermint Crisp, plus extra to serve
Marshmallows, to serve

METHOD
For the chocolate sauce
1. In a large pot, whisk together the water, cocoa powder and caster sugar, until smooth.
2. Place the pot over medium heat and bring to the boil . As soon as it boils, reduce the heat and simmer for 3 minutes, until thickened.
3. Remove from the heat and whisk in the finely chopped milk chocolate and crushed Peppermint Crisp, until fully melted.
For the hot chocolate
1. In a pot, whisk together the cocoa powder, sugar and boiling water, until dissolved. Slowly add the milk, whisking continuously until smooth.
2. Set the pot over a medium heat and bring to a simmer. Remove from the heat and whisk in the dark chocolate and Peppermint Crisp.
3. Serve immediately topped with the marshmallows, a drizzling of chocolate sauce and extra Peppermint Crisp.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Pastries and tarts aren’t the only treats you can get creative with, drinks are fun to experiment with too! Just take our marbled hot chocolate.

The post Peppermint Crisp hot chocolate with cocoa sauce appeared first on MyKitchen.