Sweet Treats

Ultimate Hot Chocolate

Try warming up your winter nights with this decadent treat Hot chocolate is such a sweet and simple treat on long and cold winter evenings but it can be so much more than cocoa powder and milk. Whether you simply want a hug in a mug or you’re looking for a hot drink and dessert combination, we’ve come up with some irresistible ways to elevate your hot chocolate this winter. From cocoa cocktails to the ultimate in drinkable desserts, here are three ways to boost your hot chocolate right now.

Ingredient base for all drinks: These are the base ingredients for all the enhanced hot chocolates. The additions are shown on the following page. For vegan or vegetarian friendly options use plant based milk such as Oatly Barista as it works well in hot drinks and a dairy free cocoa powder.

main image: Freepix

Ingredients:

- Drinking Cocoa Powder

- Milk, heated gently on a stove, enough to fill majority of your glass

- Whipped cream (either from a can or whipped using an electric whisk.

Method:

- Put milk into a pan and start to heat slowly.

- Add cocoa powder (measurement according to packet).

- Stir constantly until heated and all combined.

- Pour into your glass, leaving at least 0.5cm at the top of the glass.

- Leave for 1 minute to settle and add the whipped cream into a peak.

- Now it’s time to decorate... (see over the page).

Hot chocolate pairs brilliantly with fruity liqueurs and chocolate-orange is a distinctive and classic combination. It is said you eat with your eyes, so while this really does taste delicious, make sure you style out your hot drinks too. The hit of orange liquor makes this really warming and it’s a great one for cosy nights in.

Ingredients:

- 1-2 shots of orange liqueur, depending on the strength you prefer (we suggest Cointreau or Grand Marnier).

- To make this alcohol free use a Monin orange syrup).

- Rita Farhi chocolate dipped orange slice to decorate.

- Zest of an orange.

- Chocolate syrup to decorate

Method:

- Make the hot chocolate according to the first page.

- Before adding cream, add in the shots of orange liquere or syrup and mix.

- Add whipped cream to the top. Now the fun starts.

- Drizzle chocolate syrup

- Sprinkle the orange zest

- Make a slice down the centre of the orange slice, on the part not dipped in chocolate from just before the chocolate to the rind, slicing through, split the slice and add to the top of the drink and enjoy!

Decadent Mocha

Ingredients:

- Kahlúa or Tia Maria(optional) single shot

- Shot of espresso (or teaspoon of ground coffee)

- Rita Farhi Chocolate Coated Coffee Beans to decorate. (be mindful of the caffiene percentage, please read the packaging).

- Cocoa powder / Grate chocolate

Method:

- Make the hot chocolate according to the first page.

- Before adding cream, add in a shot of espresso and stir or if using coffee granuela, dissolve in a tablespoon of hot water before stiring into the hot chocolate.

- Add a single shot of Kahlúa or Tia Maria (if using) and stir.

- Add whipped cream to the top.

- Add grated chocolate or dust with cocoa powder

- Sprinkle on Rita Farhi chocolate coffee beans (be mindful of the caffiene percentage, please read the packaging).

Caramel and Ginger Hot Chocolate

Ingredients:

- 1 tbsp of biscoff (or lotus) spread.

- Rita Farhi chocolate coated ginger.

- Rita Farhi Salted caramel almonds

Method:

- Make the hot chocolate according to the first page.

- Before adding cream, add in a tablespoon of biscoff spread and stir until dissolved. - Add whipped cream to the top.

- Take a teaspoon of biscoff/lotus spread and heat gently for a couple of minutes or until it becomes liquid, drizzle on the cream.

- Carefully add pieces of chocolate coated ginger and salted caramel almonds to the the cream and serve a few on the side too.