​When it's freezing in winter here in Perth and i sit down for the day, kids in bed, heater on, all i want is a nice rich hot chocolate! Playing around with my thermocook i created just that.... The ultimate hot chocolate!

Ingredients:

1/2 cup Caster Sugar
125g Milk or Dark Chocolate ( i prefer milk), broken into bits
300ml Cream
3/4 cup Cocoa Powder
4 cups Milk

Method:

Place sugar and 1/2 cup water into a saucepan and stir until the sugar dissolves (usually around 2mins) then keep mixing for a further 2mins until slightly thickened. 
Add the chocolate and continue mixing until chocolate has melted. Add cream, cocoa powder and 1/3 cup milk and mix until combined. Transfer to a jug.
Heat the rest of the milk either in the microwave or on the stove top until just below boiling. 
Divide hot milk between glasses and add the rich hot chocolate mixture to your liking. Stir and drink!

When it's freezing in winter here in Perth and i sit down for the day, kids in bed, heater on, all i want is a nice rich hot chocolate! Playing around with my thermocook i created just that.... The ultimate hot chocolate!

Ingredients:

1/2 cup Caster Sugar
125g Milk or Dark Chocolate ( i prefer milk), broken into bits
300ml Cream
3/4 cup Cocoa Powder
4 cups Milk

Thermocook Method:

Place sugar and 1/2 cup water into the thermocook with your butterfly mixer attachment in on speed 2 at 60deg until the sugar dissolves (usually around 2mins) then keep mixing for a further 2mins until slightly thickened. 
Add the chocolate, turn up the speed to 3 and continue mixing until chocolate has melted. Add cream, cocoa powder and 1/3 cup milk and mix until combined. Transfer to a jug.
Heat the rest of the milk either in the microwave or on the stove top until just below boiling. 
Divide hot milk between glasses and add the rich hot chocolate mixture to your liking. Stir and drink!

Tangy and refreshing this lemonade will take you back to when you were a child. Super simple with 3 ingredients but, not short on flavor.

Ingredients:

3 Cups Sugar
1 1/2 Cups Boiling Water
3 Cups Fresh Lemon Juice

Method:

In a large heat proof container, dissolve sugar in boiling water, cool.
Once sugar syrup is cooled as lemon juice and mix well. Cover and store in the fridge for up to one week.