Hot chocolate with caramel

Hot chocolate with caramel. The kind of drink that calls for a blanket.

Preparation 5 min, heating 5 min, total 10 min. Serves 1.

Why it works

Dark chocolate keeps the hot chocolate bittersweet rather than overly sweet. Suboro Dark Chocolate adds a deep, caramelised layer underneath. The marshmallows partially melt, making everything creamy and sticky, just as it should be.

What you need:

• 250 ml milk (dairy or plant-based)

• 30 g dark chocolate, finely chopped

• 1–2 tbsp Suboro Dark Chocolate

• A handful of marshmallows

• Optional: whipped cream

Our tip: use real chocolate instead of cocoa powder for a much creamier hot chocolate.

Method:

1. Spoon the Suboro Dark Chocolate into the bottom of your mug.

2. Heat the milk in a saucepan over medium heat until just below boiling point.

3. Remove the pan from the heat, add the chopped chocolate and stir until melted and smooth.

4. Pour the hot chocolate into the mug and stir briefly to combine it with the caramel.

5. Add the marshmallows on top. For an extra-special finish, briefly toast them with a kitchen torch or under the grill.

6. Finish with whipped cream and a drizzle of Suboro Dark Chocolate.