Free Standard Delivery on all UK orders over £35
Willie's Cacao
Search...
Login
Item added Item updated Item removed

No products in the bag.

Willie's Cacao
Search...
Login
Item added to bag Item updated Item removed

No products in the bag.

Chocolate
Gifts
Subscriptions
World of Cacao
Chocolate recipes
Corporate

Frothy Hot Chocolate

Prep Time:5 minutes
Cooking Time:5 minutes
Serves:1 medium size mug

This Hot Chocolate rocks.

Rich, dark and made with simply 52% single estate Medellin cacao and raw cane sugar.

No wonder The Independent chose it as the best hot chocolate in Britain!

I’ve taken weeks to make it, so it’s worth you just taking one more little step… FROTH!

The Aztecs knew it and we know it - all hot chocolates  want to be frothed. It brings them alive and gives them their luxurious silkiness.

Viva Cacao!

Ingredients


30g Hot Chocolate, 52% Medellin Cacao (adjust to taste, I like mine quite chocolatey)

200 ml full fat milk (this gives maximum creamy indulgence, but if you’re vegan use any almond or oat type equivalent)

Optional Extras:

Extra hot chocolate powder for dusting

Whipped double cream for topping

My Brownies, Hot Chocolate's best friends

Equipment

Saucepan / microwave

Liquidiser / beater

Your favourite mug, good for wrapping your hands round

Share

Method

Heat the milk to simmering point in a saucepan or microwave.

Put the hot milk and Hot Chocolate powder in the liquidiser. Blend for 15 seconds or until frothy. Or froth with a beater or whisk.

Dust with hot chocolate powder.

Or go all out with whipped cream on top, that also needs a dusting of powder, and brownies on the side.

Willie Recommends

SIGN UP TO RECEIVE WILLIE'S NEWSLETTER SIGN UP TO GET 10% OFF YOUR FIRST ORDER
© Copyright 2008 – 2021 - Willie’s Cacao Ltd. All rights reserved. Design by BrandOpus | Website by Catchfish Online

GET 10% OFF

Subscribe to our newsletter to receive 10% off your first order & exclusive offers from Willie’s Cacao.

You can unsubscribe at any time.

T&Cs apply

crosschevron-right