A rich, velvety hot chocolate made the traditional way with real chocolate flakes — no powder in sight. This is the hot chocolate we serve at the start of our workshops and in our shop, created after countless visits to Belgium. Inspired by the cafés of Bruges and perfect for cosy winter evenings.

You’ll Need (Serves 1)

50g Canny Chocolate Co. Hot Chocolate Flakes (milk, dark, blonde or a blend) You can purchase these here by clicking here

250ml whole milk (or 200ml milk + 50ml single cream for extra richness)

Pinch of sea salt (optional, to balance the flavour)

Optional flavourings – a pinch of cinnamon, nutmeg, or finely grated orange zest

Optional toppings – whipped cream, marshmallows, extra chocolate flakes for sprinkling

How to Make

1. Gently heat your milk

Pour the milk into a small saucepan and warm over a low–medium heat until it is steaming but not boiling. You should see small bubbles around the edge of the pan, not a rolling boil. 

2. Add the chocolate flakes

Add the Canny Chocolate Co. flakes and a small pinch of sea salt, then whisk continuously over a low heat until the chocolate has fully melted.

3. Thicken to Belgian style

Keep gently heating and whisking for a further 2–3 minutes. The hot chocolate will thicken slightly and take on a silky, almost sauce-like texture — this is the classic Belgian-style finish.

4. Adjust to taste

Taste and adjust: add a little more milk if you prefer it lighter, or a spoonful more flakes for an even richer cup. At this stage you can also whisk in any spices or orange zest.

5. Serve

Pour into a pre-warmed mug. Top with whipped cream, marshmallows and a sprinkle of extra flakes if you like, then serve immediately.

Our Canny Tips...

Go darker: Use a higher percentage dark chocolate flake for a more intense, café-style hot chocolate.

For a grown-up version: Off the heat, whisk in a splash of Baileys, rum, whisky or amaretto just before serving.

Slow cooker option: For a crowd, combine milk and flakes in a slow cooker on low, whisking occasionally until smooth and hot, then keep warm for guests to help themselves.

Steaming wand option: If you have an espresso machine, add the milk and flakes to a steaming jug and use the steam wand to heat and combine them. Keep the wand just below the surface to create movement, then gradually lower it as the chocolate melts. Steam until the mixture is smooth, velvety and piping hot. This method gives an incredibly creamy, café-style finish.

Velvetiser-style option: Add the milk and chocolate flakes to your velvetiser or milk-frothing machine as per the instructions and switch it on as normal. The gentle heating and constant whisking create an exceptionally smooth, velvety texture with no effort at all. Pour straight into a warm mug and enjoy a barista-style hot chocolate at home.