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Cinnamon and Clementine Hot Chocolate

This recipe is from the "Hot Chocolate" cookbook by Hannah Miles. Find this cookbook in-store at Plum's Cooking Company.

"If there is one flavour that instantly transports me to Christmas day it is the humble clementine as I always find one at the bottom of my Christmas stocking. The bitter chocolate is sweetened with a delicious homemade clementine syrup. If you have spare clementines, increase the syrup quantity and use the extra in prosecco or Champagne for a festive cocktail. Exert by Hannah Miles in her cookbook, "Hot Chocolate".

Cinnamon and Clementine Hot Chocolate

Main ingredient


Pairs well with


Cook time

20 Minutes

Serving size



  • 2 tablespoons caster/superfine sugar
  • grated zest and freshly squeezed juice of 2 clementines
  • 2 long cinnamon sticks
  • 1/2 teaspoon ground cinnamon
  • 500 ml/2 cups milk
  • 100 g or 3 1/2 oz. dark/bittersweet chocolate (85% cocoa solids), chopped
  • marshmallows, to serve
  • unsweetened cocoa powder, for sprinkling

Recipe Preparation

  1. Begin by making the clementine syrup. Place the sugar and clementine zest and juice in a small saucepan and simmer over low heat until the sugar has dissolved and the liquid is syrupy.
  2. Add the cinnamon sticks and ground cinnamon to the saucepan along with the milk and chopped chocolate. Simmer over low heat until the chocolate has melted, whisking to incorporate the chocolate.
  3. Remove the cinnamon sticks from the pan and rinse them. Pour the hot chocolate into two heatproof glasses or cups and top with a layer of marshmallows. Sprinkle with cocoa powder and place a cinnamon stick in each glass to act as a stirrer. Serve immediately.
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