METHOD
For the frosting.
Method
Mix up 1 serving of Nomad Gingerbread Latte as per instructions. In a tall glass, add in your coffee liqueur and Baileys before pouring in your hot latte mixture. Give it a quick stir and then garnish with whipped cream, and crushed gingerbread men.
Enjoy!!!
Enjoy an after dinner cocktail with a story, a history, a legacy and a little twist. Dangerously drinkable this Choc-Hazelnut Brandy Frappe is made with Nomad Hazelnut Hot Chocolate, Brandy and Fresh Cream.
You will need:
30ml of Cognac or Brandy
30ml of Fresh Cream
60ml of Nomad Hazelnut Hot Chocolate Mix
Crushed Ice
Topped with Whipped Cream
Method:
Mix up 1 serving of Nomad Hazelnut Hot Chocolate as per packet instructions. Blend ingredients together until it becomes a frappe consistency. Pour into a large glass and Top with whipped cream. Enjoy!
]]>Our two favourites come together - chocolate and coffee - to make the perfect iced mocha. This easy to make recipe will satisfy your chocolate and coffee craving in one go. This mocha is excellent with regular or alternative milk such as almond, soy or macadamia and is suitable for those on a vegan or gluten-free diet
YOU WILL NEED:
METHOD
A delicious blend of Nomad chocolate and caramel syrup, poured over ice, plus ice cream for the ultimate indulgence and caramel popcorn for a modern twist.
WHAT YOU WILL NEED:
METHOD:
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Banana, peanut butter, crushed peanuts, dates and chocolate, blended together for a divine smoothie deliciousness. This healthy chocolate peanut butter shake is the perfect breakfast, snack or even dessert!
YOU WILL NEED:
METHOD:
How to make
Iced Chocolate Frappé with Lotus Biscotti
This hearty iced chocolate combines the taste of chocolate with the distinct caramel flavour of the Lotus biscoff biscuit. Perfect as dessert or a drink for any time of the year.
WHAT YOU WILL NEED:
METHOD:
Pretty as a picture, and twice as tasty. Yes, an iced chocolate, but no ordinary iced chocolate. This is a delicately perfumed connection; chocolate gives the richness, pistachio ice cream brings a lovely soft cold layer and generous serving of rose syrup gives the most divine floral notes. Winter or summer, you'll be making this iced chocolate again and again.
WHAT YOU WILL NEED:
METHOD:
YOU WILL NEED
METHOD
You will need:
2 cups plain flour
½ cup Chef’s Cocoa Powder
½ cup caster sugar
1 tsp baking soda
½ tsp baking powder
Pinch of salt
3 large eggs
150g unsalted butter
½ cup buttermilk
1/3 cup Nomad chocolate buttons
½ cup boiling water
*To make a two-tiered cake just double all the ingredients and make two separate cakes.
Method:
Icing: Beat 150g of unsalted butter, around 300g icing sugar and a splash of warm water.
Decorate: I combined some icing sugar with water and pink food colouring. I piped some icing swirls and broke up some of the Ecuador Amazon 65% dark chocolate bar and sprinkled some biscuit crumble on top.
]]>Who can say no to a delicious carrot cake bursting with carrot and chocolate flavours? Made with the natural sweetness of carrots and less sugar this fluffy chocolate carrot cake is perfectly finished with a cream cheese frosting. Create by @_naturally_peachy for the ultimate moment of indulgence.
INGREDIENTS:
METHOD:
Sponge:
Buttercream frosting:
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METHOD:
My favourite way to enjoy these hot cross buns is by slicing in half, toasting them and putting a small spread of butter over the top. YUM!
*Yeast measurements may differ depending on the brand you use.
]]>A moist and chocolaty raspberry Valentine cake filled with chocolate brownie, raspberries and covered with soft cream.
Created @_naturraly_peachy
You will need:
Method:
1. Preheat the oven to 160 degrees (C), lightly grease the baking pan (20 x 20 cm) and wrap the pan in tin foil, to prevent water leaking in when baked in water bath.
2. Beat the butter using an electric mixer for 2-3mins then add in the sugar and beat for another 2mins.
3. Add eggs, milk and vanilla and beat until just combined.
4. In a separate bowl combine 1 cup of Nomad Chocolate West Africa 45% Dark, flour and salt. Make a well in the middle and add in the butter mix. Using the electric mixer, mix for 1-2 minutes. Fold in the chocolate chips.
5. Add your brownie batter into a baking dish.
6. Place the brownie pan into a large, deep pan. Fill the pan up with 3 - 5 cm of hot water. This is your water bath and will help ensure your brownie stays moist and doesn’t dry out in the baking process.
7. CAREFULLY place the pan in the oven and bake brownies for 30 minutes. I
8. Take out of the oven and let cool in the baking dish for 5 mins. Then take the brownies out of the dish as it will continue to cook so simply place them on a cooling rack.
9. Cut into bite size pieces.
10. Whip thickened cream.
11. To make chocolate sauce, add 60g of Nomad Chocolate West Africa 45% Dark to a small jar, add 80ml of boiling water. Stir until combined.
12. Layer a glass jar with brownies, cream, raspberries or blueberries. Repeat the process until the glass is full. Top up with extra cream and chocolate sauce.
13.. Enjoy!
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A fresh take on everyones favourite. Iced chocolate with berry sauce and lamingtons. This refreshing treat is made using Nomad drinking chocolate West Africa 45% Dark.
Created by our social friend @naturally_peachy
YOU WILL NEED:
Ingredients for the drink
The Berry Sauce:
METHOD:
*To make the mini lamingtons see recipe here please refer back to the recipe or the video on Instagram.
]]>Enjoy an after dinner cocktail with a story, a history, a legacy and a little twist. Dangerously drinkable this espresso martini with a chocolate and coffee cocktail is made with Nomad Mocha Latte, coffee liqueur and vodka.
Made by @balconybartender
YOU WILL NEED:
METHOD:
Shake everything together in a cocktail shaker. Garnish with espresso beans. Enjoy!
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Rich and delicious - this is the ultimate vegan friendly chocolate mud cake that's perfect for Christmas, birthday or even just because you feel like making something new.
Created by @naturally_peachy
YOU WILL NEED:
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Escape the ordinary with these fun, delicious and magical hot chocolate bombs made using Australian Native Hot Chocolate. When you pour hot milk into the mug they melt and magically release the the marshmallows hiding inside. Recipe created by our customer @coffeepeople
Makes six
YOU WILL NEED
METHOD:
Enjoy in making these fun, delicious and magical hot chocolate bombs. When you pour hot milk into the mug they melt and magically release the the marshmallows hiding inside. Recipe created by our social friend @naturallypeachy
YOU WILL NEED
METHOD:
You should now have three moulds with drinking chocolate and marshmallows in them and three empty.
These Vegan Hot Chocolate Cookies with Marshmallow and chocolate syrup are insanely delicious, and also happen to be plant-based and easy to make!
Quick and easy, crunchy and soft, perfect for satisfying all your chocolate cravings.
Recipe created by our social friend @bychantel_
YOU WILL NEED
METHOD
Cake Ingredients:
Coating Ingredients:
Method:
YOU WILL NEED
For the filling:
METHOD:
Chocolate syrup:
Chocolate ganache:
Assembling tiramisu:
Tiramisu will keep for 3 days in the fridge.
]]>Vanilla rose cream
Thankfully, this recipe comes just in time for the Winter season when all we want to do is bundle up by a fire and sip the perfect cup of hot cocoa.
The richness of Nomad’s West Africa 45% Dark Hot Chocolate melds together beautifully with peanut butter to create a thick, creamy hot chocolate that is unlike any other. Make it a vegan peanut butter hot chocolate by using almond, soy, or any other alternative milk!
Recipe created by @diannayota
With the cool weather already approaching, it’s definitely time to start having oatmeal again!
This oatmeal is so DREAMY!! I’m absolutely obsessed with the flavour combo - nothing beats it at the moment for me! This makes it PERFECT Mother's Day present.
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Recipe by Dianna Lepore – @diana.lepore
When chocolate cake has these macros why not have it for breakfast?!
Cal 287 / C 28g / P 19g / F 11g