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hank you for taking the time to download this eBook. Inside you’ll find ten brand new hot chocolate recipes I’ve crafted in my factory kitchen especially for Purdys Facebook fans. Each recipe includes step-by-step instructions for you to make unique chocolatier recipes right at home in your own kitchen, including suggestions for optional garnishes. From myself and everyone here at Purdys, a big thank you to our loyal customers. I hope you enjoy making and tasting these hot chocolate recipes as much as I have.

Head Chocolatier


Aztec Spiced Hot Chocolate Ingredients 1 ž cups milk or half and half cream ½ vanilla bean, split lengthwise 1 red chili, split with seeds removed 1 cinnamon stick 3 Purdys Dark Chocolate bars (150g) ½ Purdys Milk Chocolate bar (25g)

Method Simmer milk or cream with vanilla bean, red chili and cinnamon stick for one minute. Cut chocolate bars into small squares and whisk into cream until melted. Remove from heat and let steep for ten minutes. Strain out spices and serve. Garnish with a cinnamon stick or marshmallows and a dusting of cocoa powder. Makes two servings. Share This eBook


Basil & Lime Hot Chocolate Ingredients 1 ž cups milk or half and half cream 4 fresh basil leaves 1 lime 3 Purdys Dark Chocolate bars (150g) ½ Purdys Milk Chocolate Bar (25g)

Method Simmer milk, basil and zest from lime for one minute. Cut chocolate bars into small squares and whisk into heated mixture until melted. Add the juice from lime and let steep for ten minutes. Strain off basil leaves and garnish with dark chocolate curls. Makes two servings.

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Peppermint Hot Chocolate Ingredients 1 ¾ cups milk or half and half cream 2 Purdys White Chocolate bars (100g) 2 Purdys Milk Chocolate bars (100g) 4 – 6g candy canes, crushed ¼ tsp peppermint extract

Method Heat milk or cream in saucepan on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until melted. Stir in peppermint extract and candy canes. Garnish with a sprinkle of crushed candy canes. Makes two servings.

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Black Russian Hot Chocolate Ingredients 1 ž cups milk or half and half cream 3 ½ Purdys Dark Chocolate bars (175g) 2 oz Kahlua liqueur 1 oz vodka

Method Heat milk or cream and tea gently on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until completely melted. Stir in Kahlua and vodka. Garnish with chocolate curls. Makes two servings.

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Purdys’ Himalayan Pink Salt Caramel Hot Chocolate Ingredients 1 ¾ cups milk or half and half cream 3 Purdys Dark Chocolate bars (150g) ½ Purdys Milk Chocolate bar (25 g)

Method Heat milk or cream in saucepan on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until melted. Top with whipped cream and Salted Caramel Drizzle. Makes two servings.

Salted Caramel Drizzle Ingredients & Method 6 – 8 milk or dark chocolate Himalayan Pink Salt Caramels 2 tbs milk or half and half cream Place caramels in saucepan on low heat, stirring constantly until melted. Add milk or cream as required to give a sauce-like consistency. Drizzle over the whipped cream on hot chocolate or use to decorate desserts. Share This eBook


Chai Tea & Ginger Hot Chocolate Ingredients 1 ž cups milk or half and half cream 1 Chai tea bag or equivalent amount of loose tea 3 ½ Purdys White Chocolate bars (175g) 4 pieces Purdys Milk or Dark Chocolate Ginger 2 cinnamon sticks

Method Heat milk or cream in saucepan on medium heat, but do not boil. Cut chocolate into small squares and chop chocolate coated ginger into fine pieces. Whisk chocolate and ginger into milk until melted. Let steep for ten minutes. Remove tea bag and strain mixture. Serve garnished with cinnamon stick or crystalized ginger. Makes two servings.

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Eggnog & Rum Hot Chocolate Ingredients ¾ cup milk 1 cup eggnog ¼ tsp vanilla ¼ tsp Kahlua 1 oz Appleton Jamaica Rum 2 Purdys Milk Chocolate bars (100g) 2 Purdys Dark Chocolate bars (100g)

Method Heat milk or cream in saucepan on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until melted. Once chocolate has melted, add Kahlua, rum and vanilla. Serve garnished with whipped cream and a cinnamon stick. Makes two servings. Share This eBook


Peanut Butter & Bacon Bits Hot Chocolate Ingredients 1 ž cups milk or half and half cream 3 Purdys Dark Chocolate bars (150g) ½ Purdys Milk Chocolate bar (25g) 2 Purdys Peanut Butter Fingers

Method Heat milk or cream gently on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until completely melted. Pour into two cups. Place Peanut Butter Fingers in small saucepan and melt on low heat, stirring constantly. Gradually add one tablespoon of milk or cream to form a sauce-like consistency. Top hot chocolate with whipped cream, and garnish with peanut butter drizzle. Top with crumbled bacon bits if desired. Makes two servings.

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Baileys Hot Chocolate Ingredients 1 Ÿ cups milk or half and half cream 3 Purdys Dark Chocolate bars (150g) ½ Purdys Milk Chocolate bar (25g) 3 oz Baileys liqueur 1 cinnamon stick

Method Heat milk or cream in saucepan on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until melted. Add Baileys and strain. Garnish with a cinnamon stick or marshmallows and a dusting of cocoa powder. Makes two servings.

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Almond Milk Hot Chocolate Ingredients 2 cups almond milk ¼ cup pumpkin puree ¾ tsp pumpkin spice 3 ½ Purdys Dark Chocolate bars (175g) pinch of salt ¼ tsp vanilla

Method Heat almond milk and pumpkin puree in saucepan over medium heat, but do not boil. Cut chocolate bars into small squares and whisk into heated mixture until completely melted. Stir in salt and vanilla. Serve topped with soya whipped topping and dark chocolate curls. Makes two servings.

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Š 2012 Purdys Chocolates. All Rights Reserved.


Purdys Original Hot Chocolate Recipes