Hot chocolate

Whisk cocoa powder with a splash of cold milk or water until it forms a smooth paste, then gradually whisk in hot milk. Heat gently, stirring, until steaming; boiling can make milk catch on the pan.

Yes. Whisk cocoa powder and sugar into a little hot water first, then top up with more hot water; it will taste less creamy than a milk-based drink. For a richer dairy-free version, use oat or soya drink.

Finely chop chocolate and stir it into hot milk over a low heat until melted. Dark chocolate gives a less sweet, more intense drink than milk chocolate; keep stirring and do not let the milk boil.

Cool leftover hot chocolate promptly, cover it and refrigerate it; use it within two days. Reheat gently in a saucepan, stirring often, until steaming, or microwave it in short bursts and stir between them.

A spoonful of whipped cream, marshmallows or a dusting of cocoa are familiar toppings. Cinnamon, grated dark chocolate or a little orange zest also work well.

Serve it with shortbread, biscuits or a slice of fruit cake; its sweetness pairs especially well with plain or lightly spiced bakes. A pinch of cinnamon or chilli in the drink gives it a warmer, spiced flavour.

Hot chocolate is often made by melting chocolate into milk, while hot cocoa usually starts with cocoa powder, sugar and milk or water. The names are also used interchangeably, so the ingredient list tells you which kind you have.

Make it in a saucepan and keep it warm over the lowest heat, stirring regularly so the milk does not catch or form a skin. For a longer wait, refrigerate it and reheat gently just before serving.