Frangelico Hot Chocolate |Cooking With Amanda

The only thing you need on a cold day is a big mug of piping hot extra thick hot chocolate spiked with hazelnut flavored Frangelico.

Now that we've gone ahead and put in the effort for some homemade chocolate whiskey marshmallows, the next logical step in this equation is to make hot chocolate. Not any hot chocolate of course - extra thick, chocolaty and boozy hot chocolate to warm up with on the coldest of days.

I like to think of myself as a hot chocolate purist, I'm very particular about the drink I'm about to be served if I'm not making it myself. In my mind there are three types of chocolate drinks; hot cocoa, steamed milk with chocolate and then real hot, thick hot chocolate.

If you try and serve me the first two I might laugh in your face and try to figure out if you really know me or not. If it's the third, then I know we were meant to be.

I wish I could say where this obsession with extra thick hot chocolate came from, but the likely source is that I don't like the taste of milk. I don't mind milk in things, but if it's milky tasting, forget about it! And so I always wanted my hot chocolate to taste like the name suggests - a hot drinking chocolate.

Plus, once you sip or rather slurp up a mug from the chocolate café at the Lindt factory in Germany, you don't go back. This drink was so thick, you could eat it with a spoon – it was basically pudding, and that friends is what I have here today.

I always think of the best words to describe the thickness of this drink… and it's chewy. It's weird; I know, but work with me here. Milk, cocoa powder, chocolate and cornstarch all get tossed together in a pot and brought to a boil. As the chocolate melts and thickens it's ready to go.

That's it. No added sugar, just what's found already in your favorite chocolate. And from there you can add your favorite flavoring, toppings and marshmallows! A healthy spike of Frangelico gives it that hazelnut aroma and taste with an adult kick.