Butterscotch Hot Chocolate
- 1 oz. Hollander Chocolate Sauce
- 0.5 oz. Routin 1883 Butterscotch Syrup
- Steamed milk of choice
- Whipped cream (optional)
- Pour chocolate sauce and butterscotch syrup into a 16 oz. cup
- Top with steamed milk.
- Garnish with whipped cream and a drizzle of caramel sauce
Unicorn Hot Chocolate
- 1 oz. Monin White Chocolate Sauce
- 0.5 oz. Monin Vanilla Syrup
- Steamed milk of choice
- Whipped cream (optional)
- Sprinkles!
- Pour white chocolate sauce and vanilla syrup into a 16 oz. cup.
- Top with steamed milk.
- Garnish with whipped cream and liberal amount of sprinkles.
Orange Hot Chocolate
- 2 oz. Hollander Chocolate Sauce
- 0.75 oz. Monin Orange Syrup
- Steamed milk of choice
- Whipped cream (optional)
- Orange peel (optional)
- Add the sauce and syrup to a 16 oz. cup
- Top with steamed milk.
- Garnish with whipped cream and orange peel.
Earl Grey Hot Chocolate
- 2 oz. Hollander Chocolate Sauce
- 1 Rishi Early Grey Tea sachet
- Steamed milk of choice
- Pour chocolate sauce into a 16 oz. cup.
- Add a splash of steamed milk and mix well.
- Add tea sachet and top with steamed milk.
- Remove the sachet after 2 minutes.
Frozen Hot Chocolate
- 16 oz. cup of Ice
- 6 tbsp. Hollander Premium Hot Cocoa
- 1 oz. Routin 1883 Neutral Base
- Milk of choice
- Whipped cream (optional)
- Shaved chocolate (optional)
- Add hot cocoa mix, frappe, and ice to a blender.
- Top with milk to the 12 oz. line.
- Blend well and garnish with whipped cream and shaved chocolate.
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