Especially for Valentine’s Dermie has created this gorgeous drink. Perfect for snuggling up on the sofa together.

CREDIT: Jakub Walutek Photography
CREDIT: Jakub Walutek Photography

Dulce de leche or candy milk originates from Argentina and is made by slowly boiling condensed milk for a few hours resulting in a sticky, sweet, toffee-like sauce. Candy milk is delicious in ice-cream, cookies, caramel squares and cakes always resulting in a few generous tablespoons left over for this extra indulgent hot chocolate. Dulce de leche is so easy to make at home and will keep in your larder for a few months.

When making dulce de leche, use a can of sweetened condensed milk. Bring a saucepan of water to the boil and once the water has boiled place the unlabeled can of condensed milk into the pot, turn down the heat and simmer for up to 3 hours or 4 hours for an extra thick sauce. Ensure you are keeping an eye on the pot at regular intervals topping up with water regularly, otherwise the pan will dry out and you will be left with a rather messy kitchen!

Serves 4


– 450ml Whole Organic Milk

– 200g Valrhona or Lily O’ Brien’s Milk Chocolate

– 4 Tbsp Dulce de Leche

– Pinch of Sea Salt


– 75ml Softly whipped cream for serving.

– Ground hazelnuts and chocolate shavings to decorate

CREDIT: Jakub Walutek Photography
CREDIT: Jakub Walutek Photography


1. Place the milk over a gentle heat and bring to shivery stage but ensure you do not boil.

2. Remove the milk from the heat, place the chocolate over the milk, sprinkle with a pinch of sea-salt and stir gently with a wooden spoon until the chocolate has melted into the milk.

3. Transfer the pan back on the heat, add the dulce de leche and whisk rapidly with a plastic whisk to form a foamy consistency. As the hot chocolate becomes hotter, the texture becomes foamier and soaks up the dulce de leche.

4. Pour the hot chocolate into warmed mugs, top with some cream, a drizzle of dulce-de-leche and a sprinkle of freshly ground roasted hazelnuts with a dusting of coca powder.