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Cornwall Gold Hot Chocolate
August 28, 2025
Serves
Prep Time
Cook Time
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Wrap your hands around our Cornwall Gold Hot Chocolate – silky, white chocolate melted into rich, golden Cornwall Gold milk, lifted with a hint of tumeric, swirled with caramel, and crowned with cinnamon-maple whipped cream. It’s comfort, Cornish style.
Perfect for Halloween, cosy afternoons, windswept beach walks, or just because you deserve it.
Recipe by James Strawbridge.
Cornwall Gold Hot Chocolate
Serves: 2 Prep Time: 5 mins Prep Time: 10 mins Prep Time: 15 minsMethod
Step 1
In a medium pan, gently heat the Cornwall Gold milk over a low-medium heat.
Step 2
Add the white chocolate pieces and tumeric, stirring continuously until the chocolate melts and the milk turns a rich golden colour.
Step 3
Heat until the mixture reaches around 65C – hot but not boiling.
Step 4
Stir in the caramel beads or sauce until fully dissolved and silky smooth.
Step 5
In a separate bowl, whip the double cream until soft peaks form, then fold in the cinnamon and maple syrup.
Step 6
Pour the golden hot chocolate into your favourite mugs, top generously with the whipped cream, and finish with a sprinkle of honeycomb and cinnamon stick.
Step 7
Serve immediately and sip the Cornish sunshine.
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Ingredients
- 1 pint Trewithen Cornwall Gold milk
- 100g white chocolate, broken into pieces
- 1 tsp ground tumeric
- 2 tbsp caramel hot chocolate beads or 2 tbsp caramel sauce
- 150ml Trewithen double cream
- Pinch of ground cinnamon
- 1 tsp maple syrup
- Honeycomb, crushed (for garnish)
- 2 cinnamon sticks (for garnish)
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