Hot Chocolate Recipes & Serving Guide

Our hot chocolate flakes are inspired by traditional Parisian hot chocolate and are finely grated so they melt easily into hot milk.

For a standard mug, we recommend around 30g of hot chocolate flakes with 225 to 250ml of milk. This is roughly three dessert spoons of chocolate flakes.

Add the milk and chocolate flakes to your mug and microwave for around two minutes, then stir thoroughly until the chocolate has melted into the milk. If you are preparing hot chocolate in a café or catering environment, the flakes can also be heated with the milk using a steam wand.

You can adjust the amount of chocolate to suit your taste. Scroll down to discover more hot chocolate recipes and different serving ideas.

A Parisian Hot Chocolate is one of the richest traditional hot chocolate recipes and is the inspiration behind our Parisian Style range. For an authentic Parisian hot chocolate, use around 30g of chocolate flakes (roughly three dessert spoons) with just 150ml of milk. Our Dark 71 blend is one of the closest matches for this style.

This recipe is something akin to an Espresso; it is small but potent... Use 30g of hot chocolate flakes with just 50ml of milk. Heat the milk and chocolate cautiously in 15 second bursts in a microwave. It is very thick and very rich.

A traditional Viennese hot chocolate uses egg yolk to create a thicker, richer drink without significantly changing the chocolate flavour.

Start with our recommended mix of 30g of hot chocolate flakes to 225 to 250ml of milk. Once the hot chocolate is heated, add the egg yolk and mix thoroughly until combined. Make sure the egg comes from a safe source; in the UK, look for the British Lion mark.

This drink is not that common and is a variant of a Viennese hot chocolate.

Prepare the drink the same way as its Austrian cousin but also add in a pinch of salt.

If you like things salty then this is a lovely drink.

Belgian hot chocolate is one of the simplest traditional styles. Unlike Parisian hot chocolate, which is typically sweetened with a little additional sugar, Belgian style hot chocolate allows more of the natural chocolate flavour to come through.

Our Belgian hot chocolate collection is made in this style and includes a range of different cocoa strengths.

In Colombia, they also have an unusual way of serving hot chocolate... with cheese. Prepare your hot chocolate to suit your tastes and then add 1cm cubes of haloumi, but mozzarella will also work.

Traditional Spanish and Venetian hot chocolate recipes are considerably thicker and richer than many other European styles. A typical Spanish hot chocolate can be made using around 80 to 90g of chocolate flakes with 250ml of milk, roughly two to three times the amount used in a standard hot chocolate.

For an even thicker Spanish style hot chocolate, thoroughly stir in one teaspoon of corn starch until the drink reaches the desired consistency.

For a hot chocolate affogato, prepare any of the hot chocolate recipes above and add a scoop of ice cream to the finished drink.

As the ice cream begins to melt into the hot chocolate, it creates an even richer and creamier drink, with the added bonus of chocolate covered ice cream to enjoy with a spoon.

Dutch hot chocolate, or Warme Chocolademelk, combines real chocolate flakes with a little cocoa powder for an even richer chocolate flavour.

Start with around 30g of hot chocolate flakes and add one teaspoon of cocoa powder before preparing the drink with hot milk.

The measurements for this one are down to you; but as you can probably guess, add some Whisky to your hot chocolate to give it a new punch.

A Red Eye hot chocolate combines hot chocolate with a shot of espresso for a stronger coffee and chocolate drink.

Prepare your hot chocolate using your preferred method, then pour in one shot of espresso and stir thoroughly before serving.