It might be difficult to improve on a good thing, but that shouldn’t stop you trying
No autumnal walk is complete without a hot chocolate at the end of it. We fell a bit in love with the recipe for Spiced Hot Chocolate by Lia Leendertz in our November issue’s ‘Nature’s Table’ pages. You can find it on page 14. And we were inspired to hunt around for other ways to make a hot chocolate a bit fancier. Here are a few ideas…
Things to stir in...
Butter and rum
Gingerbread syrup and a cinnamon stick stirrer
A dollop of peanut butter
Peppermint essence with a candy cane stirrer
A shot of espresso and maple syrup
Irish cream whisky
Dried lavender (steep in the milk beforehand)
A dollop of ice cream (any flavour, added at the end)
Chai spice and vanilla extract
Grated orange zest
A pinch of cinnamon and cayenne pepper
And a few things to sprinkle on top…
Good old marshmallows
Crushed nuts
Dessicated coconut
Smashed up boiled sweets (butterscotch works well)
Cake decorating sprinkles
Chocolate chips
Your favourite biscuits, crushed
Blackberry coulis and cream
Chopped fudge pieces
Cinnamon and brown sugar
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