Calling all the millionaire shortbread fans! You’ll love this Homemade Billionaire’s Hot Chocolate , a luxurious drink that’s like Christmas in a mug!
- Ingredients notes
- Serving Suggestions
A mug of hot chocolate poured on three layers of buttery shortbread, gooey caramel and silky chocolate. All these yummy ingredients make this drink extra special. There is no doubt these winters warmer drinks are incredibly delicious and hard to resist.
This version is inspired by Costa, a popular coffee chain in the UK. A couple of years back, they launched this Billionaire’s hot chocolate and Billionaire’s latte on their Christmas menu. Since, I’ve seen McDonalds and Caffe Nero jump on the trend too.
Enjoy this comforting warm mug of hot chocolate on a cold snowy evening. My recipe shows you how easily you can duplicate the taste of famous brands at home in an inexpensive way.
During the cold and freezing weather, I and my family love cosying up with festive Christmas drinks. A creamy, eggless eggnog becomes our go-to treat, capturing the holiday spirit in every sip. For coffee lovers, an eggnog latte adds a warm and comforting twist to chilly mornings.
Ingredients notes
Hot chocolate powder or grated chocolate flakes
Milk – I’m using whole milk in this recipe, however semi skimmed or skimmed works too.
Caramel – I’ve used homemade caramel, you can use store-bought one and that is easily available in the stores.
Shortbread biscuits – homemade or storebought.
Cream – fresh whipped cream or squirty cream.
Serving Suggestions
Christmas hot chocolate is a cosy, comforting drink, and pairing it with the right treats can elevate the experience. Here are some ideas for accompaniments:
Sweet Treats
- Chocolate chip cookies
- Shortbread cookies
- Biscotti for dipping
- Croissants (plain, almond, or chocolate-filled)
- Cinnamon rolls
- Donuts or donut holes
- Brownies or blondies
- Pound cake slices
- A slice of rich vanilla or chocolate cake
- whipped cream-topped waffles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Homemade Billionaire’s Christmas Hot Chocolate
Equipment
- 1 Saucepan
Ingredients
- 2 tablespoon hot chocolate powder or grated chocolate flakes
- ¾ cup full fat milk
- 3 tablespoon shortbread crumbs
- 3 tablespoon caramel
- 2 tablespoon whipped cream
Garnish (optional)
- 1 teaspoon chocolate shavings
- ½ teaspoon shorbread crumbs
Instructions
- First, in a serving mug first, add shortbread crumbs and press it down with the spoon.
- On top of that pour caramel and let it sit for 5-10 minutes.
- Heat the milk in a saucepan on medium heat and bring it to boil.
- Add hot chocolate powder or chocolate and mix it well.
- Once the hot chocolate milk is ready, pour over the set caramel.
- Quickly top with whipped cream and sprinkle shortbread crumbs and chocolate
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2017.
Homemade Billionaire’s Christmas Hot Chocolate
Equipment
- 1 Saucepan
Ingredients
- 2 tablespoon hot chocolate powder or grated chocolate flakes
- ¾ cup full fat milk
- 3 tablespoon shortbread crumbs
- 3 tablespoon caramel
- 2 tablespoon whipped cream
Garnish (optional)
- 1 teaspoon chocolate shavings
- ½ teaspoon shorbread crumbs
Instructions
- First, in a serving mug first, add shortbread crumbs and press it down with the spoon.
- On top of that pour caramel and let it sit for 5-10 minutes.
- Heat the milk in a saucepan on medium heat and bring it to boil.
- Add hot chocolate powder or chocolate and mix it well.
- Once the hot chocolate milk is ready, pour over the set caramel.
- Quickly top with whipped cream and sprinkle shortbread crumbs and chocolate
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Matar Pulao, or Tehri, is a vegetable rice dish from Uttar Pradesh. This one pot meal is quick to prepare with mild flavours.
- Ingredients notes
- Serving suggestion
- Storage
This vibrant Indian rice dish is a delightful blend of flavours and textures, combining fragrant basmati rice, tender potatoes, peas and a medley of aromatic spices.
Light yet satisfying, this aloo matar pulao is perfect as a standalone meal or a flavourful side.
It has similarities to vegetable pulao but is milder in flavour with less ingredients.
Rice dishes are a staple in my kitchen, offering variety and comfort in every bite. Chana pulao , with its hearty chickpeas and fragrant spices, is a favourite of all time.
Baby potato pulao brings a twist with garlicky potatoes and aromatic basmati rice. And then there’s Tawa pulao , inspired by street-food.
Ingredients notes
Rice – I prefer to use long grain basmati rice. Basmati rice is ideal for Indian pulao due to its long grains, fragrant aroma, and ability to stay fluffy and separate after cooking.
Green Peas – Use fresh, frozen or canned. You can add extra mixed vegetables such as carrots, cauliflower and green beans to enhances its flavour, and texture, making it more colourful and wholesome.
Potato – Regular white or yellow potatoes works best. If worried about double carbohydrate skip it totally.
Oil – use any mild oil such as sunflower, rapeseed or vegetable oil. For an authentic UP style veg tehri recipe use mustard oil.
Onion – Brown onions, white onions, Indian onions known as Bombay Onions or pink onions works best for rice dishes. I don’t recommend red or purple onions as they have a darker colour.
Ginger-garlic-green chillies – fresh, frozen or bottled.
Tomatoes – I prefer fresh tomatoes for this pulao recipe, however tinned tomatoes okay to use.
Spices – red chilli powder, turmeric powder, ground cumin and coriander.
Whole spices or garam masala – Whole spices in tadka for rice dishes infuse the oil with deep, aromatic flavours, creating a rich and layered taste throughout the dish.
Garnish
Coriander leaves
Serving suggestion
Tehri is best served piping hot with a side of plain yogurt, cucumber raita or fruit raita . Tangy pickle and papad (poppadoms) and and a fresh salad for a balanced meal.
For a warming meal, add a side of Gujarati kadhi – the mild and sweet flavours pair really well.
Storage
Store leftover tehri in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave.
You can freeze this dish for up to 3 months but the vegetables will loose some texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Aloo Matar Pulao (Tehri)
Equipment
- 1 Pot/Pan or pressure cooker/instant pot
Ingredients
- 2 cup basmati rice
- ½ cup green peas
- ½ cup potato peeled and cubed
- 4 tablespoon oil
- ½ cup onion
- 6 cloves garlic chopped or crushed
- 3 green chillies slit or chopped
- 1 tablespoon ginger crushed or puree
- ½ cup tomato chopped
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 1 tablespoon salt
- 3 cup tap water warm water
- ¼ cup fresh coriander leaves
Optional
- 1 teaspoon whole spices cloves, cinnamon, bay leaf
- 1 teaspoon ground cumin coriander
Instructions
- Rinse the rice in running cold water and soak for at least 15 minutes.
- Heat oil in a heavy bottom pan, kadai or pressure cooker whole spices, sauté for a few seconds until aromatic.
- Add sliced onions and garlic and fry 2-3 minutes or until light golden brown.
- Tip in slit chillies, ginger puree, tomatoes and potatoes.
- Saute for a couple of minutes, then add red chilli powder, turmeric powder and ground cumin and coriander. At this stage we like to add tender stems of the corinder too.
- Add garam masala or curry powder if not using whole spices.
- Stir and cook for 2-3 minutes.
- Drain the soaked rice, add rice and green peas it to the pot. Gently mix everything, ensuring the rice is well coated with the spices.
- Pour 3 cups water and salt, give it a stir. If using a pan , allow the water to boil first, then cover and cook on low heat until the rice is tender and water is absorbed (about 15-20 minutes).
- If using a pressure cooker , cook on medium heat for 1 whistle, then turn off the heat and let it release pressure naturally.
- Gently fluff the rice with a fork, garnish with fresh coriander, and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2013.
