There’s nothing like a steaming cup of hot chocolate to warm your bones. Every year when the temperature starts to drop, I turn to my favourite indulgence – a Baileys hot chocolate. Although I do love it, I make it rather simply by using regular powdered hot chocolate mix from the supermarket, milk, and a generous dash of Baileys. This year I really wanted to create an extra indulgent hot chocolate treat that I could sip on slowly, and relish in it’s goodness.
After my trip to Paris over the summer, I posted my recipe for The Best French Chocolate Mousse. A few of you commented that your favourite French treat was the ultra thick and rich hot chocolate from Angelina in Paris.
A few years ago I wrote about the first time I visited Angelina so I could try their world famous hot chocolate. Upon my return home I shared a recipe that re-created a hot chocolate similar the one at Angelina . Although it’s a great recipe, it wasn’t as thick or rich as their version.
This year I wanted to create a hot chocolate recipe that was so thick and creamy that you’d struggle to finish it by yourself. Just like at Angelina in Paris. I also wanted to put my own stamp on it by creating something slightly different than the Parisian version, so I chose to add in a touch of cinnamon.
Cinnamon Spiced French Hot Chocolate
My ultimate Cinnamon Spiced Hot Chocolate is so rich, thick and creamy you likely will struggle to finish a whole cup yourself. But trust me, it’s a good thing! With a gentle hint of cinnamon, this is the perfect thing to warm you up over the coming months- especially whilst taking in the Bonfire festivities this weekend.
- 125ml Whole Milk
- 150ml Single Cream
- 75ml Double Cream
- 140g Dark Chocolate (80%), chopped
- 2 Tbsp Dark Brown Sugar
- 1/4 tsp Vanilla Extract
- 1/8 tsp Cinnamon
- Sprinkle of Sea Salt
- Sweetened Whipped Cream to serve
- In a medium saucepan, heat the milk, single cream, and double cream until hot, but not boiling. Remove from the heat.
- Add chopped dark chocolate to the hot cream, and allow to sit for 3-5 mins so it begins to melt.
- Slowly start string from the inside out, so the chocolate is incorporated as much as possible. Return to a low heat, and continue string until all of the chocolate is melted and incorporated into the cream.
- Add in vanilla, cinnamon and sea salt and stir until combined,
- Pour into mugs, and top with fresh whipped cream.
This recipe will make enough hot chocolate to serve 4 people, and will keep in the fridge for up to 3 days. If you do store it in the fridge, it will become semi sold due to the amount of chocolate in it, so you’ll need to scoop it out into a saucepan and re-heat it on the stove.