Reuthe's Recipes: Christmas Tree Hot Chocolate

Everyone loves hot chocolate, but our recipe has a surprising festive twist! Try it at Basecamp café or after an alpaca trek or Christmas craft session, or have a go making yourself at home.


  • A handful of pine needles from Reuthe’s specimen pines - Monterey and Hemlock pine will do just fine and are very perfumed. We can show you where these are in our woods - just ask!
  • Boiling water
  • 1 heaped tsp of cacao powder
  • 25ml large measures of fir syrup
  • 50ml large measures of milk (or oat cream for lactose intolerance) - heated
  • Mini-marshmallows to decorate
  • Strainer - tea or sieve is fine 

Snip off the needles from your conifer branches. Place in a cup and cover with boiling water to infuse. Muddle the pine needles with a spoon or stirrer. Leave the needles to infuse for 10 minutes.

Add the cacao, syrup & hot milk to your favourite mug and strain the fir infusion into your hot chocolate. Top with marshmallows and a dusting of cocoa powder and enjoy.

 Children booked on our Alpaca Treks and Christmas Crafting Workshops will receive a complimentary Christmas Tree Hot Chocolate and it's also available for all to enjoy in our Basecamp Café.