Is there anything better than sipping a warm mug of hot chocolate on a cold day? We think not. This trio of recipes reimagines the traditional cup of cocoa, infusing it with different varieties of dark chocolate, as well as flavourful ingredients like espresso, rum and spices, for a grown up take on a childhood favourite.

Triple Spice Hot Chocolate

Prep time: 10 minutes
Cook time: 10 minutes
Serving: 4-6


Lindt Excellence 70% Cacao

  • 4 ½ (1L) cups milk
  • 1 Madagascar Vanilla bean, split
  • 1 stick of cinnamon
  • ¾ (3.5 mL) teaspoon whole Black pepper corns
  • 2 (100g) Lindt Excellence 70%, chopped


  1. Heat the milk with the spices in a saucepan over medium heat until it reaches boiling point, but do not let the milk boil. Add the chopped chocolate and whisk until smooth.
  2. Remove from heat and let rest for 25 minutes to release the spices’ aroma. Strain the liquid and reheat before serving.
  3. Serve hot with a tablespoon of whipped cream.


Chili and Rum Hot Chocolate

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4


Lindt Excellence Caramel and Sea Salt Lindt Excellence Chili

  • 1 ½ bars (150g) Lindt Excellence Caramel & Sea Salt Dark Chocolate
  • 1 bar (100g) Lindt Excellence Chili Dark Chocolate
  • ⅔ cup (167mL) 2% milk
  • 12 tbsp (180mL) spiced rum (3 tbsp per mug)
  • 2 cups (500mL) 2% milk (½ cup per mug)
  • 12 tbsp (180mL) strong coffee or espresso (3 tbsp per mug)


  1. Heat chocolate with ⅔ cup of 2% milk in top bowl of a double boiler over simmering water until chocolate is melted and mixture is evenly mixed. Note that mixture will be smooth, but there will be little flecks of caramel from the chocolate.
  2. Remove bowl from double boiler and transfer melted chocolate to a saucepan.
  3. Set out four hot chocolate mugs. Pour 3 tbsp of rum in each.
  4. Add 2 cups of 2% milk to saucepan containing melted chocolate, along with strong coffee. Heat on medium-high heat, whisking often, until mixture is hot. Divide hot chocolate between prepared mugs. Serve immediately.

Hot Chocolate Mocha

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 1


Lindt Excellence Madagascar 70% Cacao

  • ¾ of a bar (75 g) Lindt Excellence Madagascar Dark Chocolate, melted
  • ¾ cup (175 mL) 3.25% (whole) milk
  • 3 tbsp (45 mL) hot espresso


  • ⅔ cup (150 mL) 3.25% (whole) milk


  1. Melt chocolate. Use a double boiler or set a heatproof bowl on top of a saucepan with a few inches of simmering water. Alternatively, microwave on medium and stir after each 20-second interval until chocolate is smooth.
  2. Meanwhile, in a saucepan or metal steamer jug, combine milk and espresso; heat over medium-high heat, whisking occasionally (or steam with steamer wand on espresso machine) until hot. Transfer to mug, stirring to mix with chocolate.
  3. In a second saucepan, whisk milk over medium-high heat (or steam with wand on espresso machine) until hot and frothy. Spoon over chocolate mixture and serve.

NOTE: You can use any of your favourite Lindt Excellence Dark Chocolate flavours in this recipe. Top finished hot chocolate with additional shaved chocolate if desired.