Exact quantities, then the method.
The difference between a lumpy, watery hot chocolate and a smooth, glossy one is a simple two-step trick. First mix the powder with a small amount of hot water into a thick, smooth paste, which gets rid of any lumps. Then stir in warm, frothed milk to lengthen it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cafe-Style Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/cafe-style-hot-chocolate/
Top with cream and a little caramel if you fancy. Makes one mug.
You'll need
- 4 heaped teaspoons of Costa Hot Chocolate Powder (about 25g)
- 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 150ml whole milk
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of caramel sauce, for the drizzle
- 1 warmed 350ml mug
- 1 small saucepan
- 1 small balloon whisk
- 1 small handheld milk frother
Method
- Warm a mug with hot water and tip it out.
- Spoon the hot chocolate powder into the mug and add 100ml of hot water (around 90C).
- Whisk hard for thirty seconds into a thick, smooth paste; mixing with a little water first is what stops the lumps.
- Warm the milk in a small pan until it just steams, then froth it into a thick foam.
- Pour the frothed milk into the paste and stir once gently to bring it together.
- Top with a swirl of cream and a drizzle of caramel if you like.
- Always make the paste first; tip all the milk onto dry powder at once and you get lumps that never quite whisk out.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Hot Chocolate Powder, 300g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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