Jamie Oliver Hot Chocolate

Some days just demand hot chocolate. Not the powdered kind from a tin—something richer, darker, slightly mysterious. Jamie Oliver Epic Hot Chocolate hits different. First sip and I swear it warmed me from the toes up. Felt like the air around me thickened with the scent of melting cocoa. (inspired by Jamie Oliver)

Ingredients Needed

• 3 cups (710 ml) semi-skimmed milk

Hot Chocolate Mix:

• 2 tablespoons Horlicks (malted milk drink powder)
• 2 tablespoons cornflour
• 3 tablespoons icing sugar
• 4 tablespoons cocoa powder (the good stuff)
• A pinch of cinnamon—just enough to make your nose twitch
• 100 g dark chocolate (around 70%), grated until your wrist aches

How To Make Jamie Oliver Epic Hot Chocolate

1. Start with the milk. Tip it into a big pan—heavy-bottomed if you’ve got one—and let it heat slowly over medium. Not boiling. Not even simmering, really. Just hot enough that steam ghosts up off the surface.
2. Meanwhile, toss all the mix bits—Horlicks, cornflour, cocoa, icing sugar, cinnamon—into a jar. Grate the chocolate last. The aroma alone might stop you mid-grate. Shake it all up. You’ll know when it’s ready.
3. When the milk’s just shy of boiling, dump in the mix. All of it. Then whisk like you mean it. It’ll look a bit wrong at first—murky, thin. Keep going. Then suddenly: thick, glossy, almost pudding-like. And the smell. My god.
4. Pour it out immediately. Mugs preferably warmed. Cream on top? Maybe. Marshmallows? Sure. Or nothing. Sometimes bare hot chocolate is the best kind.

Why I Love This Recipe

One grey afternoon, I made this with cold hands and a tired brain. I didn’t expect it to lift me like it did. That first cup was grounding—like something ancient and deeply human. Everyone at the table went quiet for a second. Then: “Is there more?” Yes. Always.

Recipe Tips

• Whole milk makes it silkier, if that’s your vibe.
• No Horlicks, Skip it. Or swap for Ovaltine. Not the end of the world.
• Chocolate: the darker and better, the more it sings.
• Want to get fancy, Add a splash of vanilla or a grating of orange zest.
• Reheat it low and slow. Whisk it back to life.

How To Store This Jamie Oliver Epic Hot Chocolate

• At Room Temperature: Cool it first. Don’t leave it sitting around too long. Maybe an hour, tops.
• In the Fridge: Seal it up tight. It’ll keep for three days. Stir before reheating—it can separate a bit.
• In the Freezer: Yes, you can freeze it. Just leave space in the container. Chocolate expands weirdly. Defrost in the fridge overnight.
• Reheating: Microwave works in a pinch. Stove is better. Low heat, constant stir.

Nutrition Facts (per serving)

• Calories: 224
• Carbs: 23.2g
• Protein: 7.7g
• Fat: 11.7g
• Sugar: 21g
• Fibre: 0.4g
• Sodium: 0.3g

Let’s Answer a Few Questions! (FAQs)

Can I use different milk?
Of course. Almond, oat, soy. Even full cream if you’re feeling wild. Texture might change. Still delicious.

Can I make this hot chocolate without sugar?
Sure. Try stevia or monk fruit if that’s your thing. Just taste as you go.

How do I prevent lumps?
Whisk. Then whisk again. Don’t stop till it’s smooth as silk.

Can I add extra flavors?
Yes—do! Peppermint, vanilla, nutmeg, even a tiny hit of chili. Make it yours.

Try More oliver:

• Jamie Oliver Yoghurt Panna Cotta Recipe
• Jamie Oliver Gingerbread Cake
• Jamie Oliver Roasted Stone Fruit