Portlebay Hot Chocolate Recipes (seriously good!)

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 

salted
Salted Caramel Hot Chocolate

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 

chambord
Alcoholic Raspberry Hot Chocolate

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 

chillincin
Chilli and Cinnamon Hot Chocolate

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!

 

 

Published by

Portlebay Popcorn

We are a small crew of Popcorn fanatics based down in sunny Devon, and we love nothing more than to make (and nibble on) great tasting popcorn! We do do other things mind you; when we're not in The Poppery we're travelling around the country, spreading the joy and occasionally popping to the beach! Because let's face it - is there anything better than sitting on the sand, dipping your toes in the ocean and munching on beautiful crunchy, oh so scrummy popcorn? We don't think so.

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