Recipe finder

Cosy Drinks

Cosy Drinks



Caramel Chai

  • 450ml semi-skimmed milk
  • 4 tbsp Bonne Maman Salted Caramel
  • 100g milk chocolate, roughly chopped
  • 2 tbsp instant malted chocolate powder (such as Horlicks)
  • 1 tbsp cornflour
  • Pinch of ground cinnamon

Spiced Hot Chocolate

  • 1 tbsp cornflour
  • 450ml milk
  • 2 tbsp Bonne Maman Bitter Orange Marmalade
  • 2.5cm piece of fresh ginger, peeled and sliced
  • 10g good-quality dark chocolate (70%) roughly chopped



  1. For the Caramel Chai: Pour the milk and caramel into a saucepan and bring almost to the boil over a medium heat, stirring. Take the pan off the heat, add the chocolate and leave until melted.

  2. Meanwhile, mix together the malted milk powder, cornflour and cinnamon.

  3. Whisk the powder mix into the hot chocolate milk, put the pan back on the heat, bring to boil and whisk until smooth, thick and creamy. Pour into warm mugs or heatproof glasses.

  4. Top with a spoonful of cream, some flakes of chocolate and salted caramel.

  5. For the Spiced Hot Chocolate: Mix the cornflour to a smooth paste with 2 tbsp of the milk. Put all the ingredients into a small saucepan and heat gently, whisking all the time until the chocolate is melted.

  6. Bring to boil, whisking and bubble gently for 2-3 minutes until thickened. Strain into two warm mugs. Whip with a milk frother, if you have one, and add some chocolate stars and a dusting of cocoa powder.

Cooks tips

Cooks tips

  1. These recipes are pure bliss when accompanied by croissants for breakfast or just as a decadent treat at any time of the day - indoors or out.

If you've found this inspiring, why not share it?

icn-facebookShare on Facebookicn-twitterShare on Twittericn-pinterestShare on Pinterest

Good to know

    Recipe by


    Love this recipe?


    Sign up

    Sign up to our newsletter to receive the latest from the Bonne Maman team.

    Sign up

    Follow us

    For recipes, inspiration and more.


    Got a great recipe?

    Tell us about it.

    Upload your recipe

    Like this? Then you might like these too