Real hot chocolate

Recipe: The Real Hot Chocolate

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier

Difficulty: Easy

Ready In: 30 Minutes

Serves: 12

No powders, or extra sugar. Just pure chocolate melted in hot milk. You can experiment with adding spices, and can also change the type of chocolate. In this recipe we used 53% Couverture, but you can also use 70% dark or even 100% dark chocolate and have a pure indulgence without the guilt of having sugar.


  • 50g 53% Dark chocolate
  • 325 ml Milk (or any non-dairy milk)
  • ½ tsp Cinnamon (Optional)
  • 2 Tbsp Boiling water
  • Dried orange slice for garnish
Make it vegan by replacing milk with any non-dairy milk.
Real Hot Chocolate ingredients.


1. Boil the milk

Bring milk to a boil and remove from the stove.

Bring milk to a boil
Bring milk to a boil.
2. Place the chocolate and cinnamon into a cup

Add chocolate and cinnamon into a cup in which you wish to make hot chocolate.

Add chocolate and cinnamon to a cup
Add chocolate and cinnamon.
3. Add hot water

Add hot boiling water to the chocolate and cinnamon, let it sit for 30 seconds and then use a fork or a small whisk to mix and melt the chocolate.

Add hot water
Add hot water.
Let it sit for 30 seconds and then whisk
Let it sit for 30 seconds and then whisk.
4. Add milk

Add hot milk, about 50 ml at first and mix well, then pour in the rest. 

Add 50ml of hot milk and mix well
Add hot milk and mix well.
5. Garnish

Serve with a dried orange slice.

Pro Tips

  • Make sure the milk is hot enough once you add it to the chocolate or else the chocolate will set and won’t mix properly. 
  • You can avoid adding hot boiling water and melt the chocolate in the microwave, but be careful as the chocolate can burn.
  • If there are a few lumps even after adding and mixing in the hot water, don’t worry, once you add the first 50 ml of milk, it should melt the remaining chocolate.
Add dried orange slice
Ready to serve!

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with Bohemein Chocolate, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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