An extra twist on the traditional hot chocolate

Serves 2

100g Menier dark chocolate
400ml whole milk
20ml double cream
1 tsp vanilla essence
1 cinnamon stick
50ml strong coffee
2 tbsp orange blossom honey

For garnish;
2 cinnamon sticks (optional)

1. Put the chocolate in to a heatproof bowl and set to one side. Place the milk, cream, vanilla, cinnamon stick, honey and the coffee in a saucepan and bring to the boil. Once boiling, set aside to steep for 30 minutes.

2. When the milk mixture has steeped, place the saucepan back on the heat and bring back to the boil. Remove the pan from the heat and let the milk subside. Pour a small amount of the hot milk and cream over the chocolate and stir to a smooth consistency, then gradually pour in the remaining milk, stirring gently until the chocolate is completely melted.

3. Return the chocolate mixture to the saucepan and reheat gently. Don’t let it boil at this stage or it might split.

4. Remove the saucepan from the heat and whisk to a foam using a balloon whisk or a cappuccino frother. Pour into pre-warmed cups or heat proof glasses and garnish each with a cinnamon stick.