Last weekend we were set for snow – heavy snow – and the husband was positively giddy at the prospect of crunching through newly fallen powder and being kept from the office on Monday morning. His disappointment then, when the forecasted blizzard turned into a half-hearted flurry and then to sleet, was tangible.

As the thought of venturing out in the cold and the damp was less than appealing, I set to work on some new comforting recipes instead – and because I needed something to lift spirits quickly, I started with hot chocolate!

I’ve been meaning to write a new hot chocolate post for over a year. When I was pregnant it was one of the few things I really craved, and as my due date approached last February I spent many afternoons strolling through the fields in the low winter light, returning to enjoy mugs of steaming chocolatey goodness, with my feet resting on the Aga. This of course all seems like a thousand years ago (imagine having time for such luxuries now!) but amidst all of the activity of motherhood (perhaps because of it) my love affair with the drink has endured.

I’m a big fan of healthy(ish) hot chocolate, but in this recipe I wanted to create something unabashedly indulgent – something that would feel decadent on a cold January day and beat away those early-year blues. I can happily say that this does not disappoint. It’s rich with cocoa, silky with dark chocolate, warmly spiced with cinnamon and ginger, and then there’s the booze…

Of course no one needs an alcoholic hot chocolate (and this drink does work fantastically without) but the addition of of a well-chosen liqueur transforms this drink into something really special that could even be served at festive winter parties. In this recipe I’ve used King’s Ginger Liqueur (hence the name), as it’s beautifully scented with nutmeg, gingerbread and orange zest, but isn’t too sticky on the palate and has a clean, dry (and quite fiery) finish. I also love the story of its conception. It was formulated in 1903 by Berry Bros. when the physician of King Edward VII called for a drink ‘to stimulate and revivify His Majesty during morning rides in his new horseless carriage.’ (Oh, those Edwardians.)

So if you’re also in need of a bit of January revivification, give this a go. I’ve given the quantities for a double serving as it’s a drink I’d like to share, but it could easily be halved or doubled as required.

Serves 2

Ingredients

50 grams chocolate, 70% cocoa

400ml milk of your choice (I used full fat cow’s milk)

A quarter teaspoon of cinnamon

A quarter teaspoon of ground ginger

A fine grating of fresh nutmeg (2 or 3 strokes)

The grated zest of half an orange

50ml King’s Ginger Liqueur

Whipped cream and chocolate shards to serve

Method

1. Break or chop the chocolate into small pieces and add to a saucepan with the milk, zest and spices. Stir over a gentle heat until the chocolate is melted and the drink is just below boiling point.
2. Remove from the heat and add the liqueur. Give the mixture a quick stir before straining through a fine mesh sieve into two heat-resistant glasses or mugs.
3. Top with cream and chocolate shards and serve immediately.