Gourmet hot chocolate with Hollander sauce and maple syrup infused with Virgin Mady coffee
Time to read 3 min
When winter settles in, nothing beats the pleasure of a comforting hot chocolate. But why not give it an even more indulgent and original twist? With Hollander Dark Chocolate Sauce and Virgin Mady coffee-infused maple syrup, this recipe offers a unique sensory experience: the cozy sweetness of chocolate, the aromatic richness of maple, and a subtle note of coffee.
It’s the perfect drink to warm up after a walk in the cold or to enjoy a cozy moment at home.
Table of contents
Hot chocolate with coffee maple syrup
Ingredients
- 250 ml of milk or plant-based drink (oat, almond or coconut for extra creaminess)
- 2 tbsp of Hollander Dark Chocolate Sauce
- 1 tsp of Virgin Mady coffee-infused maple syrup
- Whipped cream (optional)
- Toppings: chocolate shavings, cinnamon or mini marshmallows
Preparation
Step 1
Gently heat the milk in a small saucepan.
Step 2
Add the Hollander Dark Chocolate Sauce and whisk until the texture is smooth and velvety.
Step 3
Remove from the heat, add the Virgin Mady coffee-infused maple syrup and stir.
Step 4
Pour into a large mug and garnish as you like: whipped cream, cinnamon, chocolate shavings or marshmallows.
🍯 Indulgent hot chocolate variations
- “Mocha” hot chocolate
Add a shot of espresso to turn your drink into a rich, bold mocha. Perfect for coffee lovers who want an extra boost of energy. - Winter spice hot chocolate
Add a pinch of cinnamon, nutmeg or even a star anise pod to the hot milk. The result: a warm, festive aroma, perfect for the holiday season. - “S’mores” style hot chocolate
Top with whipped cream, toasted mini marshmallows and crushed biscuits. A drink that kids and grown-up sweet tooths will both love. - Salted caramel hot chocolate
Add a drizzle of caramel (Hollander Caramel Sauce if you have it) and a pinch of sea salt. An irresistible sweet-and-salty combo. - Double chocolate hot chocolate
Add dark or milk chocolate shavings directly to the hot milk on top of the Hollander sauce for maximum cocoa intensity. - Iced hot chocolate (summer version)
Let the mixture cool, add ice cubes and blend to create a refreshing chocolate-maple-coffee frappé.
💡 Ma Caféine tips
Choosing your milk
Oat → smooth and velvety texture.
Coconut → rich, creamy and indulgent.
Almond → a fruity/nutty note that pairs beautifully with maple.
Gourmet personalization
- Add a pinch of cinnamon or nutmeg to boost the winter vibe.
Dust cocoa powder over the whipped cream for a Viennese-style coffee effect.
Try a “mocha” version by adding an espresso shot (perfect for coffee lovers).
For kids
Reduce or leave out the syrup (since it has a light coffee note) and serve a simple classic chocolate + maple version instead.
❓ FAQ
Can this hot chocolate be made with a plant-based drink?
Yes! This recipe works very well with plant-based drinks such as oat, almond or coconut. Each one brings a unique texture and taste: oat for a velvety mouthfeel, almond for a fruity note and coconut for an exotic touch.
Does the Virgin Mady coffee-infused maple syrup contain a lot of caffeine?
No. This syrup is first and foremost a maple syrup with a subtle coffee infusion. It delivers a unique, lightly coffee-flavoured aroma, but its caffeine content is much lower than that of a cup of coffee.
Can this recipe be adapted for children?
Absolutely! For a family-friendly version, simply replace the Virgin Mady coffee-infused maple syrup with pure maple syrup or another 1883 syrup (vanilla, hazelnut, caramel).
What toppings can you add to an indulgent hot chocolate?
The possibilities are endless:
Whipped cream with a dusting of cocoa or cinnamon
Soft mini marshmallows
Dark or white chocolate shavings
A drizzle of caramel or extra chocolate sauce
These toppings turn a simple hot chocolate into a truly comforting dessert.
Can hot chocolate be prepared in advance?
Yes. You can prepare a hot chocolate base (milk + Hollander sauce) and keep it in the fridge for up to 24 hours. Reheat gently before serving and add the Virgin Mady syrup at the very last moment to preserve all its flavour.
How can you make this hot chocolate even more indulgent?
For an ultra-indulgent version, you can:
Add an espresso shot to make a chocolate-maple-coffee mocha.
Incorporate spices such as cinnamon or nutmeg.
Try a “S’mores” version with whipped cream, toasted marshmallows and crushed biscuits.
Gaelle, store & marketing manager
Has a soft spot for espresso, but also for cappuccino made with Sproud pea milk.
