Cupping your hands around a mug of this decadent hot chocolate is the perfect ending in anyones book.
- Preheat oven to 180°C. Place the hazelnuts on a baking tray. Bake in oven for 5-8 minutes or until toasted. Place in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts.
- Divide the chocolate among six heatproof serving glasses.
- Place the milk, syrup, vanilla and cinnamon in a large saucepan. Slowly bring to the boil over medium-low heat. Use a balloon whisk to whisk until combined and slightly frothy.
- Ladle the milk mixture among glasses (the hot milk will melt the chocolate). Top with a dollop of whipped cream and sprinkle with the hazelnuts. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set