Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Candice Brown’s Hot Chocolate Orange

With the flavours of a Terry's chocolate orange in beverage form, this orange-infused hot chocolate with whipped cream is the ultimate fireside drink.

From the book

Candice Brown


Winter. Open fire. Slice of cake. Hot chocolate with orange. Check. Get your bobble hat on and pull up a comfy seat. This is indulgent, sweet, chocolatey and slightly spicy and the Cointreau makes it really grown up. Leave out the Cointreau for the kids, or if you’re teetotal, and it’s still lovely and comforting without.

Read more Read less


600ml whole milk (whole milk works best, but you can use alternatives such as coconut, soy or oat milk)
zest of 1 orange
1 cardamom pod
50g dark chocolate chips or dark chocolate (minimum 70% cocoa solids), chopped
2 tsp light soft brown sugar
50ml Cointreau (optional)
100ml double cream
Pinch of ground cinnamon
dried orange slices (optional)


Put the milk, orange zest and cardamom pod in a saucepan and set over a low-medium heat until gently simmering with bubbles breaking the surface. Remove from the heat and add the chocolate, then leave to stand without stirring for a minute. Stir really well until all the chocolate has melted.

Add 1 teaspoon of brown sugar and 25ml Cointreau, if using, to two mugs, cups or fancy heatproof glasses. Pour over the hot chocolate mixture, removing the cardamom pod. Stir until the sugar has dissolved.

Whisk the double cream in a small bowl until it’s thick enough to coat the back of a spoon.

Using an upside-down teaspoon, pour the cream on top of the hot chocolates so it floats on top. Sprinkle over the cinnamon and garnish with dried orange slices, if you have them.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Happy Cooking: Easy uplifting meals and comforting treats

Close menu