Après-Ski Orange Hot Cocoa

Rich, chocolatey hot cocoa gets a bright winter twist thanks to Campo D’oro Orange Curd and Wilderness Poet’s Peruvian Cacao Powder from our Baker's Pantry Box. The cacao brings deep, complex chocolate flavor, while the orange curd adds just enough citrusy sweetness to make this feel special—perfect for winding down after a cold day.

Yield: 2 mugs | Prep Time: 10 Minutes

Ingredients

• 2 cups whole milk (or oat milk for dairy-free)
• 2 tbsp Wilderness Poet’s Peruvian Cacao Powder
• 1½–2 tbsp Camp D’oro Orange Curd (to taste)
• 1 tsp cinnamon powder
• 1 tbsp maple syrup or honey (optional, depending on sweetness preference)
• Pinch of sea salt
  

Instructions

1. Heat the milk: In a small saucepan over medium-low heat, warm the milk until steaming but not boiling.
2. Whisk in cacao: Add the Peruvian cacao powder and whisk until fully dissolved and smooth.
3. Sweeten & flavor: Stir in the cinnamon, orange curd, maple syrup (if using), and a pinch of sea salt. Whisk until the curd is fully incorporated and the cocoa is silky.
4. Taste & adjust: Add more orange curd for brightness or sweetener if needed.
5. Serve warm: Pour into mugs and finish with whipped cream, orange zest, or a light dusting of cacao powder if desired.

Foodie Box Love Notes & Tips

• For a richer version, swap half the milk for half-and-half
• Add a double shot of espresso for a play on a Café Borgia
• For a boozy kick, stir in an ounce of smooth bourbon after taking it off the heat