Vanilla and cinnamon hot chocolate
Chris Tanner shares his indulgent vanilla and cinnamon hot chocolate recipe
Cosy up with a mug of vanilla and cinnamon hot chocolate, made using Chris Tanner’s indulgent recipe
- Milk 1 litre
- Vanilla pod 1, split and seeds scraped out
- Cocoa powder 60g, plus extra for dusting
- Caster sugar 60g
- Cinnamon ¼ tsp
- Plain chocolate buttons
- Whipped cream
- Carefully warm the milk and vanilla seeds in a saucepan, taking care not to let it boil.
- Remove the warm milk from the heat and whisk in the cocoa, sugar and cinnamon.
- Place a few chocolate buttons in the bottom of 4 cups or paint melted chocolate inside the base of the glass. Pour in the hot chocolate.
- Spoon the whipped cream on top then dust with cocoa and serve.
You will need
- Milk 1 litre
- Vanilla pod 1, split and seeds scraped out
- Cocoa powder 60g, plus extra for dusting
- Caster sugar 60g
- Cinnamon ¼ tsp
- Plain chocolate buttons
- Whipped cream
Method
- Carefully warm the milk and vanilla seeds in a saucepan, taking care not to let it boil.
- Remove the warm milk from the heat and whisk in the cocoa, sugar and cinnamon.
- Place a few chocolate buttons in the bottom of 4 cups or paint melted chocolate inside the base of the glass. Pour in the hot chocolate.
- Spoon the whipped cream on top then dust with cocoa and serve.
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