Real Hot Chocolate

Hot chocolate is one of those drinks that belongs to winter — and it has been around far longer than most people realize. The Maya and the Aztecs were drinking it nearly four thousand years ago. It was a drink for kings, poured at victories, festivals and celebrations, and served to soldiers on campaign because it kept them going.

The Maya drank theirs hot. The Aztecs drank theirs cold, and spiked with chili.

This version is closer to the Maya than to a packet of powder.

Serves 2

Ingredients

2 cups whole milk
3 tablespoons unsweetened cocoa powder
3 1/2 oz milk or dark chocolate, chopped
1 tablespoon granulated sugar, or to taste
Pinch of salt
Marshmallows or whipped cream, to serve

Method

In a small saucepan, whisk the cocoa powder and sugar into about a quarter of the milk until you have a smooth paste with no lumps. This step matters — cocoa dumped straight into hot milk will clump and stay clumped.

Add the rest of the milk and the pinch of salt. Warm over low heat, whisking, for 1 to 2 minutes.

When the milk is steaming and just about to simmer — not boiling — take it off the heat and add the chopped chocolate. Whisk until it has melted completely and the drink is glossy.

Taste and adjust the sugar. How much you need depends entirely on the chocolate you used.

Serve plain, or topped with marshmallows or whipped cream.