Hot chocolate with a difference

There's the traditional hot chocolate and then there are hot chocolates that take the drink a notch up with simple tweaks and additions

MEXICAN HOT CHOCOLATE

INGREDIENTS

Full-fat milk 2 cups, chopped Mexican bittersweet chocolate or regular bittersweet chocolate ¼ cup, unsweetened cocoa powder 2 tablespoons (or to taste), sugar to taste, vanilla extract 1/4 teaspoon, cinnamon powder 1/2 teaspoon, a pinch of cayenne pepper, chocolate shavings

METHOD

Chop the chocolate into small pieces and set aside. Place the milk to heat on low flame in a thick-bottom pan. Add the chopped chocolate, cocoa powder, sugar, cinnamon powder, and cayenne pepper to the milk and stir. Add the vanilla extract and mix well, stirring until the chocolate has melted completely and the spices have been integrated into the milk. Once the chocolate has melted — do not boil — pour into a hot mug, top with chocolate shavings and serve hot.

DREAMY PINK HOT CHOCOLATE

INGREDIENTS

Full-fat milk 2 cups, chopped white chocolate or white chocolate chips 3/4 cup, vanilla extract 1 teaspoon, red food colouring or beetroot juice 1 teaspoon or as required, whipped cream/sprinkles/mini marshmallows/bits of biscuits to top (optional)

METHOD