Introduction

Orange Almond Cocoa is a luxurious twist on classic hot chocolate, combining creamy white chocolate ganache with bright orange and warm almond flavors. This elegant drink is perfect for cozy evenings or impressing guests with its rich, aromatic complexity.

A clear glass holds a creamy white frothy drink with a thick foam layer on top, sprinkled with small yellow zest pieces and tiny black specks. A wooden stick is placed vertically in the foam near the edge of the glass. A bright orange slice with visible juicy segments rests on the rim of the glass, leaning inward. The glass sits on a soft, slightly wrinkled white cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g white chocolate (e.g., Callebaut)
1 vanilla bean (scraped)
60g heavy cream
30g orange juice
30g almond paste (e.g., Felchlin “Valencia”)
Pinch of cinnamon (0.4g)
Zest of 1 large orange
300g milk of choice (e.g., Alpro oat milk)
30g whipped cream (optional)
Dusting of cinnamon
Additional orange zest for garnish
Orange wedge for decoration

Instructions

Step 1: Melt the white chocolate and almond paste together over a Bain Marie until fully melted and combined. Remove from heat and set aside.
Step 2: In a small pot, combine heavy cream, orange zest, scraped vanilla bean, and a pinch of cinnamon. Bring to a gentle simmer, then immediately remove from heat. Let it infuse for 10–15 minutes.
Step 3: Pour the infused cream into the melted chocolate and almond paste mixture. Using a hand blender, emulsify the mixture while slowly adding the orange juice until the ganache is smooth and shiny.
Step 4: Refrigerate the ganache for a couple of hours or overnight to thicken and develop flavor.
Step 5: When ready to serve, heat 300g of your preferred milk to about 85°C (185°F), ensuring it is hot but not boiling.
Step 6: Add about 50g of the set ganache to the hot milk. Blend using a hand blender or regular blender until smooth and slightly frothy. Adjust ganache quantity to taste.
Step 7: Pour the hot chocolate into cups. Garnish with whipped cream if using, a dusting of cinnamon, fresh orange zest, and an orange wedge. Serve immediately.

Tips & Variations

Use almond paste with natural almond flavor for the best taste; you can substitute with marzipan if almond paste is unavailable.
For a dairy-free version, choose a plant-based cream and milk alternative such as oat or almond milk.
Adjust the amount of orange juice to balance tartness and sweetness to your preference.
Adding a splash of orange liqueur can enhance the citrus notes for an adult version.

Storage

Store any leftover ganache in an airtight container in the refrigerator for up to 3 days. Reheat gently with milk, stirring well before serving. Prepared hot chocolate is best enjoyed fresh but can be reheated carefully on low heat.

How to Serve

A clear glass cup filled with a creamy beige liquid base, topped by a thick layer of white whipped cream mixed with small black specks, and crowned with white whipped cream that is sprinkled with bright yellow zest and more small black specks, a wooden spoon inside the cup, placed next to a matching wooden spoon lying on a textured white cloth, all set on a white marbled surface with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, regular dairy milk works perfectly in this recipe and will yield a creamy, rich texture. Plant-based milks like oat or almond can be used for a dairy-free option.

How do I know when the ganache has thickened enough?

The ganache should be thick but still scoopable after refrigeration, similar to the consistency of soft fudge. It will blend smoothly with hot milk to create a velvety cocoa.