Spiked Speculoos & Orange Hot Choctails
This recipe was featured in the December 2020 issue of Something’s Brewing Magazine by the Beverage Standards Association UK.
These rich dark “choctails” are a very adult take on your traditional hot chocolate. Infused with orange liqueur, amaretto and speculoos syrup, these decadent drinks will be a sure way to warmly welcome in the festive season with some chocolate cheer.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Ready in20
- Serving Size2 Large Glasses
- 80 gms/8 tablets of Madagscar 82% Kokoa Collection Chocolate
- 100 mls Cointreau Orange Liqueur
- 50 mls Amaretto Liqueur
- 50 mls Monin Speculoos Syrup
- 300 mls Milk or Vegan Dairy-Free Milk
- 40 gms/4 tablets of Kokoa Collection Dark Chocolate (enough to coat the rims of 2 coffee glasses)
- 2 Crushed Lotus Biscoff Biscuits or Speculoos Biscuits
- 1 Teaspoon grated or finely chopped orange peel
- Optional Garnish
- 2 Thin 15cm Fresh Orange Peel Ribbons (Without Pith)
- 2 Dark Chocolate Lindor (or other) Balls
- 2 Decorative Cocktail Sticks
Chocolate Coated Lotus Biscoff
- Extra Lotus Biscoff Biscuits
- Melted Dark Chocolate
- Extra Finely Grated Orange Peel
Prepare your final garnish cocktail sticks by threading the orange ribbons in a serpentine pattern onto the cocktail sticks. Halfway through the ribbon length, pierce the chocolate ball through the centre onto the stick, then continue finishing to thread the orange ribbon on the other side of the ball till the ribbon length is complete. Set Aside.
Place the Dark Chocolate for the garnish into a microwave-safe jug, and heat in 20-sec bursts, stirring in between, until the chocolate is fully melted. Pour the melted chocolate onto a plate.
Crush the Lotus Biscoff biscuits and mix with the grated orange peel. Place on a plate. Dip each of your coffee glasses into the melted chocolate making sure each rim is fully coated, then follow by immediately dipping them into the crushed biscuit and orange peel mix. Place the glasses in cool place to set.
Chocolate Coated Biscoffs
Melt the chocolate, using the above method, then dip or pour over half of the lotus biscoff biscuits. Sprinkle with grated orange peel then leave to set before serving.
Place the chocolate for the hot chocolate drink in a saucepan on the cook top and add the Cointreau and Amaretto. Heat on low until the chocolate is fully melted and smooth. Whisk in the milk, and continue heating until the milk reaches the desired temperature for serving. Approximately 65°C-70°C. Take off the heat and whisk in the Monin Speculoos Syrup.
Note: You can also use a microwave for this step but be sure to check and stir every 30 seconds so as to not overheat the chocolate or the milk.
Once ready, pour the hot choctails into the prepared glasses. Garnished with the orange ribbon and chocolate ball cocktail sticks, and serve immediately alongside extra chocolate coated speculoos biscuits.
- My favourite hot chocolate for this recipe is Kokoa Collection 82% Madagascar with its citrus notes to compliment the orange and low sugar content.
- Instead of using the cooktop method to make the hot choctails, you can also use a microwave for this step. Just be sure to check and stir every 30 seconds so as to not overheat the chocolate or the milk.