If you have never made hot chocolate from scratch, now is the time to start, as its very straightforward and leagues ahead of any pre-made mix. The Tahini adds an extra level of richness as well as a subtle malty flavour and it could also double as a sauce for ice cream. It goes brilliantly with the Date Molasses, cinnamon, and ginger cookies, but really, you could made either of these recipes at any time of year.
3 tablespoons cocoa powder plus more for dusting on top.
700 ml whole milk
150g 70% dark chocolate, finely chopped
4tbsp muscovado sugar (granulated and soft brown are also fine)
¼ tsp flaky sea salt
9 tbsp Tahini
whipped cream for serving on top (optional)
1 tbsp toasted sesame seeds
Whole nutmeg for grating
Pour 150ml of the milk into a small pan and bring up to a gentle simmer. Add the cocoa powder and whisk for 1 minute or until there are no lumps left. Add the remaining milk and bring up to a simmer, whisking frequently.
Add the chocolate, sugar and salt and whisk constantly and quickly to incorporate. Add the Tahini, whisking all the time. Keep gently heating till hot, still whisking, but do not let it boil, as the Tahini can go grainy.
Pour into cups, top with whipped cream (if using), then sprinkle with sesame seed and a grating of nutmeg.