A Mouth-Watering Recipe for Caramel and Ginger Hot Chocolate

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.

Ingredients:

• 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.

Method:

• 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

Method:

• 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.