Dairy Free Boozy Hot Chocolate
If there’s one thing you need when sheltering from the cold, wet English weather, it’s a boozy hot chocolate. You know as well as I do that, as the nights draw in, it doesn’t get much more comforting than a mug of hot chocolate and a pair of fleecy pyjamas. But adding alcohol makes for next level warming that will make you glad to be a grown-up.
The best hot chocolate I’ve ever had was almost a decade ago, when I was living in Sheffield. There’s a place on Ecclesall Road called Cocoa which does an insanely luxurious hot chocolate made with cream and melted Belgian chocolate. It’s so thick you can barely drink it and I can’t express in words how indulgent it is.
Their hot chocolate is sacred and I will never, ever attempt to recreate it. If I ever have that hot chocolate again, I want to have it there.
But what I will have at home is this delicious, milky, dairy-free, boozy hot chocolate, spiked liberally with brandy. Why dairy-free? Well, unless you’ve been living under a rock, you will have noticed that nuts and chocolate go quite well together (hello, Nutella!) so I can’t understand why you wouldn’t want to use nut milk to make your hot chocolate. Particularly hazelnut milk, in this instance. Having said that, I have made this with almond milk and soya milk and it’s all pretty good, so you just… go ahead and use what you want!
- 200mls dairy free milk
(I use my Optimum Nutriforce Extractor* to make nut milk in a flash!)
- 1 generous shot of brandy
- 2 loaded tablespoons of cacao powder
- 1 tablespoon of vanilla sugar
(You can use regular sugar, I just had some vanilla infused sugar to hand.)
In a saucepan, heat the milk on a low-medium heat. When it’s hot, add the cacao and the sugar, using a whisk to mix these in.
When the liquid is smooth with no lumps, pour into mugs or beer glasses and add the shot of brandy. Give it a little stir and then curl up on the sofa with a good book.
Preferably in a chunky knit jumper. In front of an open fire.