FREE DELIVERY ON ALL UK ORDERS | SEE OUR PRICE PROMISE
sdfsafsadfsdfsdf

Spiced Hot Chocolate with Vanilla

by | Jan 30, 2026

Ingredients:

500 ml whole milk
2 tbsp cocoa powder
2 tbsp dark chocolate, chopped
1 tbsp soft brown sugar or maple syrup
1 cinnamon stick
A pinch of ground nutmeg
A pinch of ground cloves
1 tsp vanilla extract
Mini marshmallows, to serve
Ground cinnamon, to finish

 

Method:

  • Pour the milk into a saucepan and add the cinnamon stick. Warm gently to infuse.
  • Whisk in the cocoa powder and sugar until smooth.
  • Add the chopped chocolate and stir slowly until melted.
  • Sprinkle in the nutmeg and cloves, allowing the spices to bloom gently.
  • Remove from the heat, discard the cinnamon stick and stir in the vanilla extract.
  • Pour into mugs, top with marshmallows and dust lightly with cinnamon.

Baileys Hot Chocolate with Vanilla

by | Jan 30, 2026

Ingredients:

500 ml whole milk
2 tbsp cocoa powder
2 tbsp milk or dark chocolate, chopped
1 tbsp caster sugar or honey
50–75 ml Baileys Irish Cream (to taste)
1 tsp vanilla extract
Whipped cream
Chocolate shavings or cocoa powder, to finish

 

Method:

  • Warm the milk gently in a saucepan over low heat.
  • Whisk in the cocoa powder and sugar until smooth.
  • Add the chopped chocolate and stir slowly until melted and rich.
  • Remove from the heat and stir in the vanilla extract.
  • Pour into mugs, then gently stir in the Baileys.
  • Finish with whipped cream and a dusting of cocoa or chocolate shavings.

Caramel Hot Chocolate with Vanilla

by | Jan 30, 2026

Ingredients:

500 ml whole milk
2 tbsp cocoa powder
2 tbsp dark chocolate, finely chopped
2 tbsp caramel sauce (plus extra to drizzle)
1 tbsp caster sugar (adjust to taste)
1 tsp vanilla extract
Whipped cream, to serve
A small pinch of sea salt (optional)

 

Method:

  • Gently warm the milk in a saucepan over a low heat, allowing it to steam but not boil.
  • Whisk in the cocoa powder and sugar until smooth and glossy.
  • Add the chopped dark chocolate and stir slowly until fully melted and velvety.
  • Drizzle in the caramel sauce, stirring gently to combine.
  • Remove from the heat and stir through the vanilla extract.
  • Pour into mugs, top with whipped cream, drizzle with extra caramel and finish with a pinch of sea salt if desired.

Oat Cookies with Homemade Jam Vanilla Thumbprints

by | Jan 23, 2026

Ingredients:

150g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
150g plain flour
100g rolled oats
1/2 tsp baking powder
Pinch of salt
Homemade jam (raspberry, strawberry, apricot, etc.)

 

Method:

  • Preheat the oven to 180°C (160°C fan). Line a baking tray.
  • Cream the butter and sugar until pale and fluffy.
  • Beat in the vanilla extract.
  • Mix in the flour, oats, baking powder and salt to form a dough.
  • Roll into small balls and place on the tray.
  • Make a thumbprint in each and fill with jam.
  • Bake for 12–15 minutes until lightly golden.
  • Cool on a wire rack.

Tipsy Laird with Vanilla Cream

by | Jan 23, 2026

Ingredients:

1 Swiss roll or sponge cake
3–4 tbsp Drambuie or Scotch whisky
225g raspberries (fresh or frozen)
1 packet raspberry or strawberry jelly, made up and cooled
500 ml custard
300 ml double cream
1 tbsp caster sugar
1 tsp vanilla extract
Flaked almonds (optional)

 

Method:

  • Slice the Swiss roll and line the base of a trifle bowl.
  • Drizzle with Drambuie or whisky.
  • Scatter over the raspberries.
  • Pour over the jelly and leave to set.
  • Spoon over the custard.
  • Whip the cream with the sugar and vanilla extract until soft peaks form.
  • Spread over the trifle and decorate.
  • Chill well before serving.

AWARDS