I love Costco! But back in about September I got so excited to find a giant bag of Chanukah gelt with an OU hechsher, I had to buy it, and now I have a kilo of delicious Belgian chocolate coins to use. I should always have such problems!!
In my grandparents’ day, Chanukah gelt referred to the money that would be given to children as gifts on Chanukah. These days, we tend to give actual gifts, and the Chanukah gelt has transformed itself into chocolate coins. Yum! But, being in possession of rather a lot of chocolate coins, I needed to concoct some deliciously festive way to use them up.
Kipper loves hot chocolate – what kid doesn’t? – so this rich, creamy, indulgent hot chocolate drink is a real Chanukah treat for her. It’s thick and unctuous, you can almost eat it with a spoon! Each mug uses 4-5 large chocolate Chanukah gelt coins, so if you make it for a crowd you’ll soon get through your stash! Of course, if you haven’t massively overbought on the gelt, you can use squares of regular chocolate, or chocolate chips, and just use one coin per cup for decoration.
Maybe it was the delicious Belgian chocolate, maybe it’s the festive spirit, but this was the best hot chocolate I’ve ever made, and about a million times better than ‘instant’ hot chocolate from powder.
In fact, it’s so good, I can see us making this every night of Chanukah. I hope I’ve got enough gelt!
I should probably admit that the delicious-looking, cream-topped hot chocolate in the photos is actually completely dairy-free! This was a mugful that I made for myself, using oat milk, dark chocolate, and whipped coconut cream. So if you’re vegan you can still enjoy this festive chocolate treat 🙂 What are you waiting for?!
The recipe below makes 1 mugful, but is easily scaled up.
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- 250ml (1 cup) milk (or soya milk, oat milk or other dairy-free alternative)
- 1 tsp cocoa powder
- 1 tsp cornflour
- 3 large chocolate coins (or about 15g chocolate)
- Whipped cream (optional) (or use whipped coconut cream)
- Extra chocolate coins for decoration (optional)
- Pour almost all of the milk - save about 1 tbsp - into a pan and heat over a low flame.
- In a jug, mix the reserved milk with the cocoa powder and cornflour to give a smooth paste.
- Once the milk is just boiling, pour it over the cocoa/cornflour/milk mixture, stirring continuously. Mix well, and return the mixture to the pan.
- Remove the foil from the 3 chocolate coins, and place in the jug. Heat the milk mixture in the pan over a medium heat, stirring constantly, until it comes to the boil and thickens slightly. Pour the hot liquid over the chocolate in the jug and leave to stand for a minute or two.
- Mix the melted chocolate coins into the hot liquid and pour into a mug.
- If liked, top with whipped cream and decorate with a chocolate coin.