Fancy up | Hot chocolate

It might be difficult to improve on a good thing, but that shouldn’t stop you trying

No autumnal walk is complete without a hot chocolate at the end of it. We fell a bit in love with the recipe for Spiced Hot Chocolate by Lia Leendertz in our November issue’s ‘Nature’s Table’ pages. You can find it on page 14. And we were inspired to hunt around for other ways to make a hot chocolate a bit fancier. Here are a few ideas…

Things to stir in...

Butter and rum

Gingerbread syrup and a cinnamon stick stirrer

A dollop of peanut butter

Peppermint essence with a candy cane stirrer

A shot of espresso and maple syrup

Irish cream whisky

Dried lavender (steep in the milk beforehand)

A dollop of ice cream (any flavour, added at the end)

Chai spice and vanilla extract

Grated orange zest

A pinch of cinnamon and cayenne pepper

And a few things to sprinkle on top…

Good old marshmallows

Crushed nuts

Dessicated coconut

Smashed up boiled sweets (butterscotch works well)

Cake decorating sprinkles

Chocolate chips

Your favourite biscuits, crushed

Blackberry coulis and cream

Chopped fudge pieces

Cinnamon and brown sugar

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More from our November issue…

More hot chocolate ideas…

Recipe: Sea salt hot chocolate

This deliciously thick hot chocolate is the perfect combination of sweet and salty, and was deemed beautiful enough to be our November cover star. You can make it with milk, white or dark chocolate and adjust the salt to your own taste.

For a salted caramel hot chocolate and a richer flavour, use a caramel chocolate such as Caramac.

Sea salt hot chocolate

SERVES 2

250 ml milk
250 ml double cream
100 g dark chocolate (70% cocoa solids), chopped
1 tbsp caster sugar
1⁄2 tsp salt (or to taste)
1 egg yolk

1 Place the milk, cream and chopped chocolate in a saucepan with the sugar and salt, and heat over low heat until the chocolate has melted, whisking all the time.

2 Taste to see whether you need to add a little more salt for an extra salty kick. Remove from the heat and whisk in the egg yolk to thicken the hot chocolate.

3 Pass it through a sieve, then pour into two cups and serve immediately. 

Read more:

From the November issue

Buttered bourbon mulled cider

Chocolate recipes

Fancy sea salt hot chocolate, cinder toffee and firepit cakes, a celebration of toast plus ways to tell a good story around the fire, subversive cross stitch and how to keep your herbs going over winter? Oh and bibliotherapy, crafternoons and a poem about beautiful librarians. 

All this in our November COMFORT issue. You'll find us in even more Waitrose and Sainsbury's stores this month plus WH Smiths, Tesco and good independents. We're on sale now somewhere near you.

November's The Simple Things is out now - buy, download or subscribe.

Have hot chocolate, will travel..

There's no better place to enjoy hot chocolate than in the great outdoors

If you're heading out for a walk this weekend, make sure you take a flask of something hot and yummy. We'll be making this delicious hot chocolate recipe from River Cottage chef, Gillon Meller. Best cooked on an open fire.

Real hot chocolate

Serves 6-8 1ltr whole milk 200g 75% good quality chocolate 2-3 tbsp sugar

1. Pour the milk into a suitable pan and set it over the embers to warm. Break the chocolate into small pieces and add it along with the sugar. Allow the hot chocolate to come just to the simmer. The chocolate will take time to dissolve properly so keep stirring. 2. Remove the hot chocolate from the heat and allow to sit for 5 mins before giving it a final stir and serving.

Read how a moonlit stroll can restore and revitalise you in Moon Walk, Issue 21 of The Simple Things, out now.