Originating in South America, chocolate itself was first consumed by the Mayan, and Aztec cultures who ground cocoa beans with various other ingredients, (such as chili, cornmeal, and vanilla) to create a bitter and spicy beverage which could be consumed either hot or cold. Possibly the very first incarnation of the drink we enjoy today! You could swap the Lindt Hazelnut Chocolate Spread for our delicious Lindt Dark Chocolate Spread instead.

Turn down to a low heat and add the chopped chocolate, whisk constantly until all melted and combined. We've given our classic Hot Chocolate a hazelnut spin. Made from Fairtrade cocoa powder and steamed milk with our mouth-watering hazelnut flavour syrup, finished with a sprinkle of chocolate powder. Oooft, delicious.

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The recipe only makes about a cup of hot chocolate (i.e. a tiny mug). You can easily multiply the recipe as needed to serve more people. Dutch processed cocoa powder- I use dutch processed cocoa because it makes the hot chocolate taste so much better. This recipe is highly customizable, and I'll be the first to admit I almost never make it exactly the same each time. Room for playing around includes:

Hot cocoa is typically the thinner variation of the drink, usually made with cocoa powder, milk, sugar, and various flavorings. Hot cocoa is what most of us in North America would refer to as hot chocolate, and is nowadays often made by adding hot water to a pre-made powder mixture. The hot cocoa is then topped with marshmallows, whipped cream, and various sweet sauces. These pre-made drink mixes are a far cry from a good quality homemade recipe though, and don't even come close to it's rich European version. It is a drink easily altered with various ingredients to suit personal preferences and tastes, (as I did with this homemade hazelnut hot cocoa recipe) and a wonderfully comforting drink to enjoy on a cold day. Is it Hot Cocoa or Hot Chocolate Is it hot cocoa or hot chocolate? Regardless of what you call it this comforting drink has been enjoyed by generations around the world.Made with high-cocoa chocolate and unsweetened ground hazelnuts, this hot chocolate is bursting with nutty and mellow notes that creamy chocolate fans are sure to fall in love with. With a satin-smooth texture, it’s like sipping on paradise. I grew up with my parents making hot cocoa at home with milk, sugar, and cocoa powder. We would always drink it fresh, right after coming in from skating on the lake, shoveling snow, or during the holiday season just for fun! I loved adding Nutella to mine to make it even more chocolaty and add a slight nutty flavor. I recently thought to myself, why not create a recipe myself which is rich and nutty, yet still somewhat healthy, (ie:. no nutella and added sugar!)? Badiani has just launched its luscious Italian hot chocolates just in time for the colder weather. Their velvety smooth hot chocolate is served from the chocolate fountain of dreams with a dollop of whipped cream, chocolate shavings and a wafer on top. If you’re feeling up for some extra creaminess, indulgent pistachio sauce can be drizzled on top to take it up a notch which we highly recommend. Add the cream and hazelnut liqueur (or vanilla and sugar if subbing out) to a clean bowl and whip until soft peaks (cream will be fluffy and will hold it's shape, but not be completely stiff) Put the nutella and 1 tsp of milk in a small, heatproof bowl and microwave for 10-15 seconds. Stir to combine. Add another 1/2 tsp milk as needed to get desired consistency

If you haven’t treated yourself to a Velvetiser yet, heat your choice of milk on the hob until steam begins to rise. Then remove from the heat and whisk in your hot chocolate flakes. Keep whisking over a gentle heat until every flake has melted then pour into your favourite cup. The weather here has been less than stellar this year, dreary and glum. Simple things, like a warm cup of tea or cocoa have been helping me get through the season. And of course I try to spruce things up with some tiny burst of color (hello rose petals!) for a "happier" looking drink :) -- they are of course totally optional. You’ll find Konditor at various different locations in London. You can find out more here. 10. Badiani, various locations Credit: Badiani Maple sugar– We use maple sugar to give this hot chocolate more depth of flavor. You can use coconut sugar instead of maple sugar if you don’t have it. Few things bring as much joy as warming chilled hands around a mug of steaming hot chocolate… but what if you could SEE the magic happen? Thanks to these heavenly hazelnut hot chocolate bombs, you can watch as swirls of rich chocolate and hazelnut melt together with a secret sweet marshmallow shimmer surprise to create the most irresistible drink.Just imagine it. Nothing but pure cacao-rich dark chocolate and silky ground hazelnuts. Praline notes plus our classic 70% chocolate equals hot chocolate heaven. It’s a familiar combination taken to the next level. It’s time to indulge in some nutty, chocolatey goodness with a choice of our new Hazelnut Mocha or Hazelnut Hot Chocolate. There wasn’t much of a Summer – so we’ve given our hot drinks menu a seasonal shake up in time for Autumn. Hazelnut milk– I use this hazelnut milk to make my life easier but you can definitely make your own hazelnut milk if you want.