Lumumba Recipe: Brandy Hot Chocolate

Name: Lumumba
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Winter
Ingredients: 300 ml whole milk; 2 tbsp cocoa powder; 1 tbsp caster sugar; 80 ml brandy; 60 ml double cream; 1 pinch cocoa powder

Method

Whisk the cocoa powder and sugar with a splash of the milk to form a smooth paste.

Warm the remaining milk in a saucepan over a low heat until just steaming, around 65°C.

Whisk the cocoa paste into the warm milk until fully combined and glossy.

Stir in the brandy and warm through gently without boiling.

Pour into heatproof mugs and top with a spoonful of lightly whipped double cream.

Finish with a light dusting of cocoa powder and serve at once.

How to serve

Glassware: Heatproof mug
Serve temperature: Warm, around 65°C
Garnish: Whipped cream and a dusting of cocoa

The Lumumba is a continental classic that needs little introduction once you have tried it: a properly rich hot chocolate, laced with brandy and finished with a cloud of softly whipped cream. It is the sort of drink that turns up at Christmas markets and ski lodges across Europe, where its warmth and indulgence are exactly what the weather calls for.

Building a good base

Everything depends on the hot chocolate underneath. Start by whisking your cocoa powder and sugar into a smooth paste with a splash of milk, which keeps the finished drink free of lumps. Warm the rest of the milk gently to around 65°C, then whisk in the paste until glossy. Whole milk gives the best body, though you can use a richer mix of milk and cream if you want something more decadent. Keep the heat low throughout, as boiling can leave the chocolate grainy.

Adding the spirit and finishing

Stir the brandy in once the chocolate is smooth and warm, and let it heat through gently rather than driving it to a simmer. Dark rum makes an excellent alternative for a deeper, more molasses-like note. Pour into heatproof mugs and crown each with a spoonful of lightly whipped double cream, then dust with cocoa. Serve straight away, while the cream is still cool against the warm chocolate beneath.

Frequently asked questions

Brandy or rum, which is traditional?

Brandy is the classic choice and gives a smooth, warming finish. Dark rum is a popular alternative that adds a richer, more molasses-like note, so use whichever you prefer.

Can I use drinking chocolate instead of cocoa powder?

Yes, though drinking chocolate is already sweetened, so reduce or skip the added sugar. Cocoa powder gives a deeper, less sugary flavour that balances the brandy well.

How do I keep the hot chocolate smooth?

Mixing the cocoa into a paste with a little milk first prevents lumps. Whisk it into the warm milk gradually and avoid boiling, which can make the chocolate grainy.

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