This might just be the ultimate hot chocolate – and it tastes even better outdoors.


"This method is quick, efficient and minimises mess," says Ray Mears. "Spices, such as orange zest or chilli, can also be added for a difference.

"At the end of a hard day’s canoeing, a tot of rum has been known to fortify a drinking chocolate, relaxing muscles and encouraging restful sleep."

Ray Mears from Wilderness Chef: The Ultimate Guide to Cooking Outdoors by Ray Mears (Bloomsbury, £20) (David Southey/PA)
(David Southey/PA)

Drinking chocolate recipe


100% cocoa chocolate
Milk, to taste
Sugar, to taste

Drinking chocolate from Wilderness Chef: The Ultimate Guide to Cooking Outdoors by Ray Mears (Bloomsbury, £20) (Ray Mears/PA)
(Ray Mears/PA)


1. Grate sufficient chocolate according to the manufacturer’s instructions or your preference. Work to a volume of water of 2/5 cup (100ml) for two cups, or 4/5 cup (200ml) for four cups.

2. Bring the water to the boil, then add the grated chocolate and when dissolved, stir into a smooth paste.

3. While stirring, add milk to taste and bring to the simmer, then taste and add sugar to your preference. If possible, whisk to aerate the drink before serving.

4. Milk powder can be added to the grated chocolate prior to the water. It can also be made without the milk if none is available. Evaporated milk mixed with water makes rich hot chocolate for cold weather.

Wilderness Chef: The Ultimate Guide To Cooking Outdoors by Ray Mears is published by Bloomsbury. Photography by Ray Mears. Available now.