Sometimes at about 3 o’clock in the afternoon on these cooler days I enjoy a hot chocolate which is a bit more substantial than a cup of tea and, unlike coffee, won’t keep you awake at night. Microwaving might be a quick way to heat the milk, but I often burn my mouth, and watch nervously to make sure it doesn’t boil over. I tried a caste iron saucepan, but spent ages cleaning it afterwards. So I’ve bought a small milk pan with a pouring lip on each side.
With this marvellous piece of kitchen equipment, making hot chocolate has assumed the significance of a ritual. I heat the milk slowly, use a wooden spoon to stir in a square of dark chocolate, check it is hot enough (not boiling), then froth it (for a touch of luxury – and you need less milk) before pouring it into a warmed mug. Lovely. It goes well with an oaty biscuit!









