Take Your Hot Chocolate Up A Notch

Written by Intermix Resources | 1/2/25 6:25 PM

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

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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