We are very excited to be partnering with Caotina! Caotina uses REAL Swiss Chocolate to make some of the finest hot chocolate mixes in the world. Canadians are finally getting a chance to experience their delicious products and we are thrilled to be offering our Instagram followers a chance to win an incredible bundle of Caotina gifts.
The giveaway bundle includes Caotina Chocolate Drink Mix (200g), two Caotina mugs, a Secura Milk Frother, and a Caotina Journal. That is everything you need to make an exceptional cup of hot chocolate and then some! Make sure to follow us on Instagram and tag your friends on our giveaway post to be entered to win!
We love that Caotina Chocolate Drink Mix can be used with both hot and cold milk, for a warm and toasty winter treat or a summery chilled beverage, and that its vegan and gluten-free. So much to love about this brand, but most importantly, their products taste amazing. Without a doubt, their mix made the creamiest and most decadent cup of hot chocolate we have ever had. We topped our drinks with some whipped cream, chocolate shavings and some Valentine’s sprinkles – because why not?!
We also have created a brand new cookie recipe, specifically to pair with this incredibly delicious hot chocolate and I have to say, these cookies are a hit! Say hello to our Cinnamon Raisin Orange Shortbread. They are a little bit spicy, a little bit sweet, a little bit citrusy and a whole lot of yummy. Shortbread is a beautiful base for a myriad of flavours and these particular flavours go perfectly together. Don’t take our word for it though! Try them at home and let us know what you think!
Cinnamon Raisin Orange Shortbread
- 1 cup unsalted butter
- 3/4 cup powdered sugar
- 2 tsp vanilla
- 2 cups flour
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 tbsp orange zest
- Beat butter and sugar on medium speed for 2 minutes.
- Beat in vanilla until combined.
- Beat in salt, flour, cinnamon, and orange zest on low to medium speed, until just combined.
- Fold in raisins.
- Place in plastic wrap and roll into a log. Refrigerate for 30 minutes.
- Set oven to 350 degrees Fahrenheit.
- Cut cookies into 1/4 inch thick rounds.
- Place on parchment paper or silicone mats.
- Bake for 10-20 minutes or until just lightly brown around the edges.