Hot & Iced Chocolate Brewing Guide

Create the perfect cup of hot chocolate with our premium drinking chocolate range. From our signature Kakaoda to indulgent White Snow, learn how to brew café quality hot chocolate at home.

Our Drinking Chocolate Range

  • Kakaoda: Natural organic cacao with panela sugar and Murray River salt (dairy free, vegan)
  • Kick N Kakaoda: Spicy drinking chocolate with a chilli kick (dairy free, vegan)
  • Red Velvet: Raw organic beetroot infused drinking chocolate (dairy free, vegan)
  • White Snow: Creamy white drinking chocolate (contains milk solids)

Enjoy the rich, authentic taste of our Papua New Guinea single origin cacao in every cup. Perfect for cosy evenings, special occasions, or whenever you need a moment of indulgence.

Hot & Iced Chocolate

Classic Hot Chocolate

Ingredients:

  • 15g (1 Tbsp) Chocolate Powder
  • 35ml (80°C) Hot Water
  • 145ml (70°C) Steamed Milk (dairy or plant-based)
  • Cup
  • Whisk (or spoon)

Instructions:

  1. Make Syrup: Mix powder with a splash of warm milk in your cup to create a smooth Syrup.
  2. Heat Milk: Gently heat the remaining milk to 70°C. Do not boil.
  3. Combine: Gradually combine the hot milk into your syrup. Stir & serve immediately.

Refreshing Iced Chocolate

Ingredients:

  • 30g (2 Tbsp) Chocolate Powder
  • 180ml Cold Milk & Ice Cubes
  • Tall Glass & Blender (optional)

Instructions:

  1. Method 1 (Concentrate): Make a strong, hot chocolate concentrate/ syrup by combining 2 Tbsp Choc and hot water/ milk. Let it cool, then pour over ice and top with cold milk.
  2. Method 2 (Cold Blend): Blend chocolate powder directly with cold milk and ice until smooth.

Creamy Chocolate Frappe

Ingredients:

  • 30g (2 Tbsp) Chocolate Powder
  • 1 cup Milk
  • 1.5 cups Ice
  • Blender

Instructions:

  1. Load Blender: Add milk, chocolate powder, and ice to your blender.
  2. Blend: Secure the lid and blend on high until smooth and creamy.
  3. Serve: Pour into a tall glass and enjoy immediately.

Pro-Tips for Hot & Iced Chocolate

Flavour & Toppings

Spice It Up: Try adding a cinnamon stick, a splash of Alchemy Syrup (Pistachio or Mint), or a drop of vanilla extract.
Toppings: Elevate your drink with whipped cream, marshmallows, cocoa powder, or chocolate shavings.

Milk Alternatives

Our powders are dairy free and pair beautifully with Oat (creamy), Almond (nutty), Soy (rich), and Tiger milk (Neutral tasting & Creamy).

Troubleshooting & Storage

Lumpy Chocolate: Always create a syrup with a small amount of liquid first to prevent lumps.
Storage: Keep powder in a cool, dry place in a tightly sealed container. Use within 2 years for the best flavour.