Ingredients

• 200 ml hazelnut milk
• 3 tsp. cocoa powder
• 3 tsp sugar (or maple sugar for an extra special treat)
• ½ tsp cinnamon (optional)

Makes 1 mug-full.

For the decoration (optional)

You can use squirty soya cream, vegan marshmallows, or other vegan sprinkles. These are found at your local vegan store or in the cake decorating aisle at the supermarket. Just make sure that nothing purchased at the supermarket contains sneaky animal ingredients such as gelatine and shellac.

Method

1. Put the cocoa powder and the sugar into the cup, using a teaspoon to make sure there are no lumps in either. If you are using cinnamon, this can also be added at this point.
2. Add a splash of hazelnut milk and mix to a thick paste. Add a little more so that the past is a little thinner, making sure there are no lumps.
3. Use a microwave or stove to heat the remaining hazelnut milk to near boiling point. This should take about 90 seconds in a microwave or longer on the stove. Watch closely so it doesn’t boil over!
4. Slowly add the heated hazelnut milk to the paste, stirring as you add. Make sure there are no lumps! Leave approximately 1cm empty at the top of the cup.
5. Nothing completes a decadent hot chocolate like a bit of squirty soy cream. To make the perfect squirty cream swirl, start by squirting the cream against the inside of the cup and build upwards into a peak. The cream will stick to the cup better than it will to the hot chocolate, allowing a firmer base for your peak. If you don’t manage a perfect peak first time, don’t worry, it will still taste delicious and practice makes perfect. Sprinkle liberally with marshmallows or other toppings of your choice.