There’s something deeply satisfying about recreating your go-to drink from home. Especially when it’s every bit as good as the one you’d find in-store. All you need are flakes, the Knoops scoop and a method to match your mood.
Shake 70% Extra Dark with chilli and ice. Whisk 43% Milk with sea salt. Heat 34% Milk slowly on the hob and stir like it’s the only thing you need to do today.
The Knoops Shaker
Good things come to those who shake.
Chocolate, shaken. Not stirred. With the Knoops shaker, you’re the expert. Every Knoops recipe works with it – so experiment freely. Because Knoopology isn’t confined to our stores; it belongs in your kitchen too.
Making hot chocolate? Fill the shaker with milk, heat in the microwave (excluding the lid), then add flakes and finishers – perhaps 70% Extra Dark chocolate with grated ginger or 54% Dark with an espresso strong enough to keep your eyelids in business. Seal the lid and shake boldly. Like you're Tom Cruise in Cocktail. A small storm inside, a swirl of froth, the flakes dissolving into liquid silk.
Prefer iced? Pour a small hot chocolate over ice cubes, and top up with cold milk.
Milkshake? Add three scoops of ice cream and shake once more.
Pour into your chosen vessel – a mug, a glass, straight from the shaker if no one’s watching – and sip deeply.
Smooth, frothy, deeply chocolatey. The kind of drinks you didn’t know you could make at home. Until now.
Our hot chocolate makers – Smeg + Dualit
The maker difference. Not all heroes wear capes. Some have a stainless steel jug and a button that does exactly what you need—turning milk and chocolate flakes into something you’d queue for.
Because there’s an art to melting chocolate into milk. Heat too fast, and the flakes don’t blend properly. Stir too little, and the richness gets lost. Our Dualit and Smeg Hot Chocolate Makers remove all the guesswork.
Milk in, flakes in, press the button. Let the hot chocolate maker do its thing – whirring quietly like it’s plotting to overthrow every instant hot chocolate on earth. A few minutes of gentle anticipation later, you have the perfect pour: thick yet light, rich but balanced, at just the right temperature.
Now you can pretend you’re a seasoned barista, minus the 5 a.m. alarm.
In your trusty pan
Stirring up something good. The world is tucked in, streetlights glow softly and you’re craving something warm to wind down with. Enter the late-night, last-thing hot chocolate.
You have a pantry shelf lined with possibilities: 28%, 34%, 54%, all the way to 100%. Each chocolate flake has its own character—sweeter at the lower end, bolder as you climb.
Your arsenal. A pan, some milk, two scoops of chocolate flakes. A slow heat, a steady stir. A moment to breathe while the chocolate melts and rain taps the window like it has something urgent to say.
Pour into the mug you always reach for. Top with a marshmallow iceberg. Find a sofa, a fire, a blanket, a book. Take a sip. There are many ways to make hot chocolate, but this one feels like home.