How to spice up your hot chocolate this winter

By Constance Loeper
hot chocolate

Turn that reliable-but-sometimes-ordinary comfort drink into something a little more special with these tips

Sometimes keeping it simple is not always the best idea – especially when it comes to this take on hot chocolate. With its heat from both the spices and the rum, a cup of this will truly warm you through. Use high-quality chocolate to make it extra luxurious and don’t forget the pinch of sea salt – it makes all the difference.



*Serves 4 *

  • 6 dl milk
  • 1 ½ tbsp muscovado sugar
  • 2 tbsp Valrhona cacao powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp cayenne pepper
  • 2 dl cream
  • 50 g dark chocolate (70 per cent)
  • 1 pinch of sea salt
  • peel from one orange
  • ½ dl dark rum


  1. Place the milk, muscovado sugar, cacao powder, ginger, cinnamon and cayenne pepper in a saucepan and simmer over low heat for about three minutes. In the meantime, whisk the cream in a bowl until soft peaks form.
  1. Remove the milk mixture from the heat and add the dark chocolate. Stir until the chocolate melts and the mixture is smooth. Add the sea salt, the orange peel and the rum.

  2. Pour the spicy chocolate drink into heat-resistant glasses and top with lightly whipped cream. Sprinkle over some cacao, orange peel or grated chocolate.