Belgian Star

I’ve been missing the hot chocolate at Caffé Nero for an entire year now. It was the perfect solution to a cold, damp, blustery day; chocolate so rich and creamy it can send you into a swoon. Everything I’ve tried since we left England has seemed watered down in comparison. But this recipe comes pretty close:

Belgian Hot Chocolate

1 quart whole milk or half-and-half

8 ounces bittersweet chocolate, finely chopped

4 ounces good quality milk chocolate

1 tiny pinch of salt

1/8 teaspoon ground cinnamon

Warm half the milk or half-and-half with chocolate and salt, stirring until chocolate is melted. Add cinnamon. Whisk in the remaining milk until completely smooth. Top with whipped cream and shaved chocolate; serve immediately. Serves four.