350ml semi-skimmed milk
100ml essential Waitrose double cream
1 Cooks’ Ingredients cinnamon stick
2 tbsp maple syrup
1 tsp vanilla extract
150g plain chocolate, chopped
50g milk chocolate, chopped
1 Combine the milk and double cream in a medium-sized saucepan. Add the cinnamon stick, maple syrup and vanilla extract. Slowly bring to the boil over a low heat to infuse for 5 minutes, then remove the cinnamon stick.
2 Put the chopped chocolate in a jug; pour the hot milk mixture over and whisk until smooth. Return to the pan and gently reheat over a low flame, whisking constantly, until just below boiling point. Serve immediately.
Recipe courtesy of Waitrose
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