Hot Chocolate Season Hits


While mulled wine may be the hot drink of choice in the next few weeks as the temperatures continue to drop, for the MIA team it’s officially hot chocolate season.   

To help us kick off this important season in style, we checked in with our friend Elisa at The Happy Skin Kitchen and asked her to create something non-alcoholic, luxurious and indulgent with our 75% dark chocolate.  

Elisa specialises in creating dishes and recipes that are plant-based and good for body, mind, soul and skin so this Orange Hot Chocolate with Coconut Whipped Cream is guaranteed to warm your cockles and do good during the winter months. Over to you Elisa!      


Orange Hot Chocolate with Coconut Whipped Cream – 

The cold season has arrived and for me there is nothing better than a comforting and creamy hot chocolate. This is by far my favourite dairy free hot chocolate recipe and I went all out and used MIA 75% dark chocolate instead of using raw cacao powder. The result is an utterly silky, decadent and glossy hot chocolate which will brighten up any grey day. I love adding the fresh orange flavour as it goes so well with the richness of the dark chocolate and to make this hot chocolate even more decadent whip up some coconut cream and I promise you will be in heaven!

For the hot chocolate:

(Serves 2)

1 can of coconut milk

60 grams of MIA 75% Dark Chocolate – melted

1 teaspoon of orange essence

2 tablespoons of maple syrup (add more if you like it sweeter)


For the coconut whipped cream:

1 can of full fat coconut cream chilled in the fridge overnight (this is a very important step, please don’t skip it!)

A teaspoon of vanilla extract

2 tablespoons of agave nectar or maple syrup

Fresh orange zest and extra chocolate shavings for decoration



Place all the ingredients for the hot chocolate into a blender and blend for a couple of minutes until you start to have a foamy kind of liquid. Transfer the chocolate to a pan on a medium heat. Warm up the chocolate for about 5-10 minutes. Using a whisk stir from time to time to make sure it doesn’t burn.

Remove the coconut milk from the fridge. With a spoon scoop out the thick creamy layer which should have formed top. Don’t use the liquid/watery part (you can use it in smoothies or curries)

Place the coconut cream in a deep mixing bowl and with an electric whisker work the cream for at least 5 minutes. You should have a fluffy, airy kind of cream at the end. If not, keep whisking.

To serve pour the chocolate into glasses or mugs and top with a generous dollop of the coconut cream, orange zest and grated chocolate.