Ingredients

Method

• ¼ cup sugar
• ¼ cup water
• 4 cups full-cream milk
• 1 t sea salt
• 2 T cocoa powder
• 2 T tahini
• 2 slabs Lindt milk chocolate, roughly chopped
• 2 T brown sugar
• sesame seeds, to serve
• marshmallows, to serve

Method

Ingredients

1. Make a simple syrup with the sugar and water and set aside.

2. Gently heat the milk in a saucepan. Add the salt. Mix the cocoa powder with ¼ cup boiling water to make a paste, whisk in the tahini and add the mixture to the milk. Add the chocolate and brown sugar and whisk until fully incorporated.

3. Toast the sesame seeds, crush lightly in a pestle and mortar and transfer to a plate. Dip the rims of the cups in the simple syrup, then dip them in the sesame seeds. Pour the hot chocolate into the cups. Toast the marshmallows on the stove or in the oven, place on top of the hot chocolate and serve.

Find more chocolate recipes here. 

Videographer: Romy Taylor
Photographer: Jan Ras
Food assistant: Bianca Jones