Hot chocolate special Bicerin

Drinks expert and BBC journalist Vuyelo Ndlovu shares four famous hot chocolate recipes from around the world

Hot cocoa – rich, creamy, velvety goodness – is amazingly comforting during the colder months. Our love for it far exceeds the bog-standard powdered stuff from a tin. From the traditional to the luxurious, these ideas offer some new and interesting takes on the classic cup.

Italian hot chocolate Bicerin is as traditional as hot chocolate gets, dating back to 1678 when it was imported to Italy via Spain. Its popularity quickly spread across Europe. With an added shot of espresso, expect a good kick from this grown-up, layered hot chocolate – a specialty of Turin.

SERVES 2 PREP 4 mins COOK 3 mins EASY V

125ml double cream

250ml whole milk or single cream

50g dark chocolate (at least 70% cocoa solids),

finely chopped demerara sugar, to taste

2 shots of freshly brewed espresso

10g hazelnuts, finely grated or chopped pinch of cocoa powder

1 Whisk the double cream in a bowl until it holds its shape but is still pourable. Set aside.

2 Pour the milk or single cream into a saucepan with the dark chocolate. Stir continuously over a low-medium heat using a whisk until the mixture comes to the boil.

Reduce the heat to low and simmer while continuing to whisk. Add the demerara sugar to taste.

3 Warm two heatproof glasses by rinsing with hot water, then dry and pour in the espresso.

Carefully pour over the chocolate mixture, then top with the whipped cream, hazelnuts and a pinch of cocoa powder.

GOOD TO KNOW gluten free

PER SERVING 567 kcals • fat 51g

• saturates 29g • carbs 18g •

sugars 16g • fibre 2g • protein 7g

• salt 0.2g