Winter is the time for hot chocolate. It’s cold, we all like chocolate treats and we love being a big kid from time to time! So, we took the time to experiment with some Portlebay Popcorn inspired hot chocolate recipes and they were delicious! Have a read below, experiment and pop us a message about your hot chocolate experience! (It’ll be yummy we promise!)
Salted Caramel Hot Chocolate with a Splash of Rum, inspired by Lightly Salted Portlebay Popcorn
You will need:
- 25ml of spiced rum
- 2 tsp dulce de leche or thick caramel
- 250ml whole milk
- 75g milk chocolate chopped
- Sea salt
- Whipped cream to serve
(serves one)
Step 1: Mix the rum and dulce de leche in small bowl, until they are smooth.
Step 2: Warm the milk in a saucepan over a medium heat until it starts to simmer. Then remove the saucepan from the heat and pop in the chocolate, stir until the chocolate has melted.
Step 3: Pop the saucepan back on the medium heat until warm and then add the rum mixture along with a pinch of sea salt. Pour the chocolate goodness into a mug and add the whipped cream and raspberries!
Alcoholic Raspberry Hot chocolate, inspired by Very Berry Portlebay Popcorn
You will need:
- 250ml milk
- 140g of dark chocolate chopped
- 100ml double cream
- 25ml chambord
- Whipped cream, jam and Raspberries to serve
(serves one)
Step 1: Add all ingredients excluding the Chambord, whipped cream and raspberries to a saucepan over a medium heat. Stir until the chocolate is melted.
Step 2: Once the chocolate has melted continue to stir, as the mixture should thicken. Then add in the Chambord.
Step: Pour into a mug and top with whipped cream, jam and raspberries.
Chilli and Cinnamon Hot chocolate, inspired by Cinnamon Portlebay Popcorn
You will need:
- 250ml milk
- 1 cinnamon stick
- 1 tsp chilli powder
- 150g milk or dark chocolate chopped
- whipped cream to serve
(serves one)
Step 1: Heat the milk and cinnamon stick in a saucepan over a medium heat, for 6-8 minutes or until boiling. Set aside for 10 minutes to infuse.
Step 2: Strain the milk into a clean saucepan and discard any captured solids. Heat again over a medium heat for 3-4 minutes or until hot (don’t boil). Then reduce the heat to a lower temperature and add the chocolate. Stir the mixture until the chocolate has melted and add the chilli powder.
Step 3: Pour into a mug and top with whipped cream! YUM!
Portlebay Popcorn 