A Mouth-Watering Recipe for Caramel and Ginger Hot Chocolate

Dark Chocolate Coated Ginger

Ingredient base for all drinks:

These are the base ingredients for all the enhanced hot chocolates. 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.


  • Drinking Cocoa Powder
  • Milk, heated gently on a stove, enough to fill the majority of your glass
  • Whipped cream (either from a can or whipped using an electric whisk.


  • Put milk into a pan and start to heat slowly.
  • Add cocoa powder (measurement according to packet).
  • Stir all 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 to a peak.
  • Now it’s time to decorate (see over the page).

Cocktail Ingredients:

  • One tablespoon of Biscoff (or lotus) spread.
  • Rita Farhi chocolate-coated ginger.
  • Rita Farhi Salted caramel almonds


  • Make the hot chocolate according to the first step.
  • Before adding cream, add 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 the pieces of chocolate-coated ginger and salted caramel almonds to the cream and serve a few on the side.