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Recipe no. 001
(Pumpkin) Spiced Hot Chocolate
Cocoa Canopy hot chocolate infused with smooth pumpkin purée and a touch of spice - the perfect cheers to autumn.
Ingredients
- 4-5tsp Rich Dark Beads
- 1 tsp pumpkin spice mix (cinnamon, ginger & nutmeg)
- 175ml whole or oat milk
- Pumpkin purée or syrup, optional
- Softly whipped cream, optional
Steps
- In a hot chocolate maker or saucepan, warm the milk.
- Add the beads and pumpkin spice mix, plus pumpkin purée or syrup if you like.
- Melt and whisk until smooth.
- Pour into your favourite mug and top with whipped cream.
Recipe no. 002
SALTED CARAMEL ICED CHOCOLATE
Smooth, velvety chocolate served on the rocks. Sunshine optional. Refreshing indulgence with tasting notes of buttered toast, vanilla and toffee.
Ingredients
- 4-5 tsp Salted Caramel Beads
- 160ml whole or dairy-free milk
- Splash of boiling water
- Ice
Steps
- Melt the beads with a splash of boiling water, whisking into a smooth chocolate shot.
- Fill a glass with ice.
- Pour in the milk, followed by the chocolate shot.
Recipe no. 003
SMOKEY-SALTY RICH DARK
Deep, dark cocoa with a subtle burst of salt.
Crafted with a delicate smoky finish, this recipe is rich and effortlessly sophisticated.
Ingredients
- 4-5tsp Rich Dark Cocoa Canopy Melting Beads
- 130ml whole or dairy-free milk
- Pinch of smoked Maldon Sea Salt
Steps
- In a hot chocolate maker or saucepan, warm the milk.
- Add the beads and a pinch of salt, let them melt and whisk until smooth.
- Pour into your favourite mug and sprinkle with salt.
Recipe no. 004
VEGAN ICED CHOCOLATE
Crafted by chocolatiers to be enjoyed all year round. Deliciously velvety hot and wonderfully rich over ice, with notes of dark raisins, pistachio and a bright touch of citrus.
Ingredients
- 4-5 tsp Rich Dark or Super Dark Beads
- Splash of hot water
- 175ml plant-based milk
- Ice
Steps
- Melt the beads with a splash of boiling water and whisk into a smooth chocolate shot.
- Fill a glass with ice and add the milk.
- Pour in your melted chocolate and stir.
Recipe no. 005
ROSE HOT COCOA
A silky hot chocolate lifted by soft floral notes of rose. Delicately balanced by smooth cocoa.
Ingredients
- 4-5 tsp Smooth Milk Beads
- 130ml whole or dairy-free milk
- 2-4 drops rose essence
- Dried rose petals
Steps
- In a hot chocolate maker or saucepan, warm the milk.
- Add the beads and rose essence, let them melt and whisk until smooth.
- Pour into your favourite mug and garnish with dried rose petals.
Recipe no. 006
YUZU ICED CHOCOLATE RICH DARK
Bright & uplifting, a cross between grapefruit, mandarin and lemon, layered over deep cocoa notes.
Ingredients
- 4-5 tsp Rich Dark Cocoa Canopy Melting Beads
- 150ml Oatly Barista
- 20g Monin Yuzu Purée
- Splash of hot water
- Ice
Steps
- Melt the beads with a splash of boiling water and whisk into a smooth chocolate shot.
- Fill a glass with ice, then add the yuzu purée.
- Pour in the chilled Oatly Barista.
- Finish with the melted chocolate shot.
Recipe no. 007
CHIPOTLE CHILLI HOT CHOCOLATE
A spicy twist on a seasonal classic, made with Cocoa Canopy hot chocolate and ground chipotle chilli.
Ingredients
- 4-5 tsp Rich Dark Beads
- ½ tsp ground chipotle chilli
- 175ml whole or oat milk
- Pinch of ground chipotle chilli, to finish
- Softly whipped cream, optional
Steps
- In a hot chocolate maker or saucepan, warm the milk.
- Add the beads and ground chipotle chilli and whisk until smooth.
- Pour into your favourite mug and finish with a pinch of chilli. Top with softly whipped cream, if using.
Recipe no. 008
SMOOTH VIOLET ICED CHOCOLATE
Smooth milk, silky and rounded with a cocoa finish. Violet brings a gentle floral lift, keeping it light and fresh for summer days.
Ingredients
- 4-5tsp Smooth Milk Beads
- 160ml whole or dairy-free milk
- Splash of hot water
- 1-2 drops of violet essence
- Ice
- Edible flowers
Steps
- Melt beads with a splash of boiling water, whisking into a chocolate shot.
- Fill the glass with ice.
- Pour in the milk, violet essence and melted chocolate.
- Finish with edible flowers for a special touch.
Recipe no. 009
RASPBERRY SPARK
Deep dark cocoa, lifted by subtle berry notes - that little spark to your day.
Ingredients
- 4-5 tsp Rich Dark Beads
- 175ml milk (whole or oat milk recommended)
- Dried raspberries
Steps
- In a hot chocolate maker or saucepan, warm the milk.
- Add the beads, let them melt and whisk until smooth.
- Pour into your favourite mug and finish with a sprinkle of dried raspberry.
Recipe no. 010
SMOOTH ROSE ICED CHOCOLATE
A silky iced chocolate lifted by soft floral notes of rose.
Ingredients
- 4-5 tsp Smooth Milk Cocoa Canopy Melting Beads
- 160ml whole or dairy-free milk
- Splash of hot water
- 2-4 drops of rose essence
- Ice
- Dried rose petals
Steps
- Melt the beads with a splash of boiling water, whisking into a chocolate shot.
- Fill a glass with ice.
- Pour in cold milk or slightly steamed for added body.
- Stir in 2–4 drops of rose essence, then pour the smooth chocolate shot into the glass.
- Serve and garnish with a sprinkle of dried rose petals.
Recipe no. 011
COCOA CON PANNA
Cocoa Canopy hot chocolate topped with a cloud of cream, finished with a touch of cardamom, orange zest, cinnamon or ginger.
Ingredients
- 4-5tsp Cocoa Canopy Beads, blend of your choice
- 175ml whole or oat milk
- Softly whipped cream
- Cardamom, orange zest, cinnamon or ginger
Steps
- In a hot chocolate maker or saucepan, warm the milk.
- Add the beads, let them melt and whisk until smooth.
- Pour into your favourite mug and top with a cloud of softly whipped cream.
- Finish with a touch of cardamom, orange zest, cinnamon, or ginger for a warming twist.
Recipe no. 012
ICED DARK MOCHA
Bold espresso layered with velvety dark chocolate, served over ice. Perfectly balanced intensity, made to enjoy all year round.
Ingredients
- 4-5tsp Rich Dark Beads
- 160ml whole or dairy-free milk
- 1 hot espresso shot
- Ice
Steps
- Add the chocolate beads and a splash of boiling water to a jug and whisk into a chocolate shot.
- Add your espresso directly into the jug and stir well to create your mocha mix.
- Fill a glass with ice.
- Pour the milk and mocha mix over the ice.
Recipe no. 013
ICED CHOCOLATE MONT BLANC
The classic iced Mont Blanc, with a real chocolate twist.
Ingredients
- 4-5tsp Milk and Dark Beads
- 30ml freshly squeezed orange juice
- Espresso shot
- Boiling and cold water
- Ice
- Whipping cream, to preference
- 1 tsp vanilla essence
Steps
- Melt the beads with a splash of boiling water and whisk into a smooth chocolate shot.
- Stir in the espresso.
- Add the orange juice and a splash of cold water.
- Pour over a glass filled with ice.
- Whip the cream with the vanilla essence & spoon on top.
- Finish with fresh orange zest.
