Hot Chocolate 3 Ways
Warm, decadent, and absolutely luxurious—these hot chocolate recipes are here to elevate your cosy drink game. Whether you're craving the richness of a ganache-like chocolate cream, the fragrant blend of pistachio milk with floral rose and cardamom, or the pure intensity of freshly roasted cacao, there's something here for every chocolate lover. These recipes celebrate bold flavours, wholesome ingredients, and a touch of indulgence—perfect for a chilly evening or when you need a little treat. We made the creamy pistachio milk using our Namawell M1 plant milk maker for the most delicious creamy drink! Use code HAPPYPEARM1 for 10% off!
Takes 1 hour
Serves 2
Ingredients
Chocolate Ganache Hot Chocolate
- 250 g oat milk 1 cup
- 250 g oat cream or cream 1 cup
- 50 g chocolate 1.75 oz or about 3.5 tbsp chopped
- Zest of 1 orange
Pistachio Hot Chocolate
- 500 ml pistachio milk 2 cups
- 50 g chocolate 1.75 oz or about 3.5 tbsp chopped
- 3 cardamom pods
- 3 rose petals optional
The Purist - Roasted Cocoa Bean Ground to Get Cocoa Liquor
- 100 g raw cocoa beans or nibs about 3/4 cup
- 30 g coconut sugar 2.5 tbsp
- 500 ml oat milk 2 cups
- 1 vanilla pod
Instructions
Chocolate Cream Hot Chocolate
- In a saucepan, combine 250ml oat milk and 250ml oat cream. Heat gently over medium heat until warm but not boiling.
- While the milk mixture heats, chop 50g chocolate finely and zest 1 orange.
- Add the chopped chocolate and orange zest to the warm milk mixture.
- Whisk continuously until the chocolate is fully melted, and the mixture thickens to a ganache-like consistency.
- Pour into your favourite mug and serve immediately. The rich, velvety texture makes this hot chocolate truly luxurious.
Pistachio Milk Hot Chocolate
- Prepare 500ml pistachio milk using a plant milk maker or blend 100g of soaked pistachios with water and strain.
- Heat the pistachio milk in a saucepan over medium heat. Add 3 cardamom pods (lightly crushed) and 3 rose petals, allowing the flavours to infuse as the milk warms.
- Chop 50g chocolate finely and whisk it into the warm pistachio milk until fully melted and smooth.
- Pour the hot chocolate into a mug and top with a dollop of whipped cream. Garnish with additional rose petals for a stunning and aromatic finish.
- This fragrant and decadent drink is a favourite, offering a perfect balance of floral and nutty flavours.
Purest Cacao Bean Hot Chocolate
- Preheat your oven to 180°C (350°F). Spread 100g raw cacao beans evenly on a baking tray and roast for 10-12 minutes until aromatic. Let them cool, then crack and peel them to remove the husks.
- Grind the peeled cacao beans in a pestle and mortar or a high-powered blender until smooth, forming a paste (cocoa liquor).
- In a saucepan, combine 500ml oat milk, 30g coconut sugar, a pinch of salt, and 1 vanilla pod (split lengthwise and seeds scraped into the mix). Heat over medium heat.
- Add the cacao paste to the warm oat milk mixture. Whisk thoroughly until the cacao is fully dissolved, and the mixture is smooth.
- Serve the hot chocolate in small cups to savour its rich, intense flavour. This recipe highlights the pure, unadulterated essence of roasted cacao beans.