In part one, we got into why most hot chocolate falls flat: not enough cocoa butter, badly blended, more chocolate milk than a luxurious drink. Here's the fix - our hot chocolate recipe, developed by Niko B specifically for the Chai Maker.
Niko B's founder, Anthony, trained at a chocolate research institute at the University of California, Davis, before launching his own small-batch chocolate business, first in San Francisco and later in East London. His chocolate is known for clean, fresh flavour, the same idea behind this recipe.
Hot Chocolate Recipe
Ingredients (serves 2)
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450ml whole milk
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110g dark chocolate, broken into pieces (choose your favourite brand)
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Sweetener, to taste
Method:
Add the milk to the Chai Maker and bring to a boil over medium- heat, watching for the fountain and adjusting the heat so it doesn't boil over. Add the chocolate to the strainer, let it melt for a few seconds, then stir in the middle of the strainer with a fork or spoon to help it move through. Leave for a minute or two longer, remove from the heat, swirl, and pour.
Once the chocolate has melted through the strainer, the drink is technically ready. Another minute or two on the heat helps it finish blending, but don't push it much further than that or you risk scorching the milk. Always swirl the pot before pouring, to bring up anything that's settled at the bottom.
This recipe uses 72% dark chocolate. Push to 90%+ for something bolder and less sweet, or drop to 50–60% for something sweeter. Any dairy-free milk works 1:1 in place of whole milk.
Make it your own
Once you've got the core method down, it's an easy base to riff on.
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Richer and creamier — swap 115ml of the milk for double cream.
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Bolder and more chocolate-forward — add a tablespoon of cacao powder alongside the chocolate.
Spiced hot chocolate recipe
If you want a hit of added caffeine and spice, brew the chai separately before the chocolate goes in.
Ingredients (serves 2)
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335ml whole milk
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115ml double cream
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150ml water
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60g dark chocolate, broken into pieces
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40g milk chocolate, broken into pieces
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2 tablespoons Masala Chai Blend
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Sweetener, to taste
Method: Add the milk, cream and water to the Chai Maker, and the Masala Chai Blend to the strainer. Bring to a boil over medium-high heat and let it brew for a few minutes - the longer it brews, the stronger the tea and spices. Add the dark and milk chocolate to the strainer, melt and stir through, then leave for a minute or two longer. Remove from the heat, swirl, and pour.
Made your own version? We'd love to see it. Tag us @weare_loka and tell us which one you went with. We’ve got plenty more planned for hot chocolate season, so watch this space for more to come.
