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Hot Cuppa Cab – when you are in the mood for a slab

A wine fundi might be able to identify the chocolate on the nose or the palate or the follow-through … and all you taste or are interested in tasting, is the wine. Identifying flavours in wine is not easy at all – and to be honest, neither that important. Most important is that you enjoy what you are drinking.

But, tasting some unexpected chocolate has never hurt anyone. So, we thought to make it easy. Introducing the Leopard’s Leap Hot Cuppa Cab wine cocktail. No experience, training or wine knowledge required. We guarantee – you will taste the chocolate!

Try this delicious recipe and warm up with the combination of cocoa and Cabernet!

Watch the video for a 1-2-3 guide towards making the hottest drink this winter!


2 cups almond milk

2 tbsp cocoa (or unsweetened cocoa powder)

¼ tsp vanilla extract

60 ml Leopard’s Leap Cabernet Sauvignon

Whipped cream:

1 can coconut cream

¾ cup icing-sugar

seeds of 2 vanilla pods

2 tsp vanilla extract


For the whipped cream:

Open the can of coconut cream and drain all the liquid. Pour the cream into a bowl.

Add powdered sugar, vanilla pod seeds and extract and mix together, preferably with an electric mixer.

Pour whipped cream into a bowl and place in the freezer. The longer it freezes, the more it will become like “cool whip”, but it should be ready to use after approximately 20 minutes.

For the hot chocolate:

Heat milk over stove-top and bring to a boil.

Remove from heat and stir in cocoa, vanilla and wine. Pour into mug.

Top hot chocolate with whipped cream and enjoy!


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