Try these easy and delicious Hot Chocolate Recipes to get you through this chilly Tuesday.

Recipe 1: The Ultimate Belgian Hot Chocolate

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Ingredients:

• 220g Lily O’Brien’s 70% Dark Belgian Chocolate Share Bag x2 (chopped)
• 100g quality cocoa powder
• 75g icing sugar
• 30g cornflour
• 50g Horlicks or similar malted drink
• Mug of full fat milk per serving as required

Method:

1. Place the chocolate in the fridge for 30 minutes, then remove and blitz until fine in a food processor.
2. Add the rest of the ingredients with a good pinch of sea salt, and pulse until mixed to create a mix you can keep for when you fancy a hot chocolate fix.
3. Decant into an airtight jar, pop the lid on and give it a good shake up, then pop on your shelf until you’re ready for the perfect mug of chocolatey heaven. 
4. To make a hot chocolate, simply put 2 heaped tablespoons of mixture and a mug of milk per person into a pan.
5. Bring to a simmer over a medium heat, whisking regularly, then pour your thickened, silky, frothy hot chocolate into mugs.
6. Leave to cool just a little, then sit back, relax and indulge. 
7. Feel free to embellish your mug of hot chocolate with a little extra deliciousness – a few marshmallows, a dollop of whipping cream, a little grating of chocolate or nutmeg, even a bit of orange zest (you may want to add a dash of orange essence if you add the zest) – the choice is yours.

Recipe 2: Spicy Hot Chocolate

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Ingredients:

• 50ml double cream
• 150ml whole milk
• 50g Lily O’Brien’s Mega Milk Share Bag (chopped)
• 25g Lily O’Brien’s 70% Dark Share Bag (chopped)
• Add a cinnamon stick or dash of powdered cinnamon

Method:

1. Whip the double cream until it holds its shape then set aside until needed.
2. Put the milk in a small saucepan and heat gently until simmering.
3. Add the mega milk chocolate and dark chocolate, then stir until melted.
4. Pour into a mug and top with a dollop of the double cream and scatter over some cinnamon and add an extra choc drop.

Recipe 3: Merry Berry Milk Hot Chocolate

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Ingredients:

• A cheeky dash of cassis
• 150ml whole milk
• 50g Lily O’Brien’s Mega Milk Share Bag (chopped)
• Blackberries and whipping cream to decorate

Method:

1. Warm the milk in a saucepan over a medium heat until simmering.
2. Remove from the heat and add the chocolate and stir until melted.
3. Pop the pan back on the heat until warm then add the dash of cassis.  
4. Pour into a mug and serve with cream and blackberries or blackcurrants.

Recipe 4: Mega Milk Hot Chocolate With A Kick

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Ingredients:

• 220g Lily O’Brien’s Mega Milk Share Bag x2 (chopped)
• 600ml milk
• 100ml double cream
• ¼ vanilla bean scraped or 2 teaspoons of extract
• ¼ teaspoon of chilli powder

Method:

1. Bring the milk to a simmer on the stove/hob.
2. Stir in the chocolate until it has melted.
3. Add the chilli and vanilla bean or extract, stir well.
4. Divide the hot chocolate between 4 mugs.
5. Decorate with mini marshmallows.