How to arrange: White Hot Chocolate
Perfectly autumnal and full of swirls of delight – this one’s just like a comforting hot drink. And, with marshmallow-like snowberries, it’s a sweet treat.
Discover more about this arrangement…
Watch Freddie’s video below to find out more about this magical stem.
Eryngium – From the thistle family and adding a soft spikiness that complements the other flowers perfectly. There is something rather magical about this type of flower, don’t you think?! They are wonderful flowers to dry too. Eryngium will lose its colour after a few months but it works wonderfully alongside dried limonium or statice.
Lisianthus – The beautiful Lisianthus has cowboy roots in the Wild West, which is where it originates. The seeds germinate best on freshly-turned soil, and the hooves of roaming herds of cattle, bison and horses churned up the prairie earth to create the ideal environment for lisianthus to thrive. Which is why it’s also known as Texas Bluebell or Prairie Gentian. It’s perfect for snipping off its lateral stems and popping into a bud vase too.
Limonium – Also known as sea lavender, caspia or marsh rosemary. Not only does it dry fantastically but once you’re done with it in your arrangement they’ll look lovely tucked into napkins for a dinner party setting. You could even pop them into presents for that finishing touch!
And finally, now we’re entering into autumnal cosy time. So here’s our own white hot chocolate recipe for you to enjoy whilst looking at your flowers.
White hot chocolate (Serves 1)
125g White chocolate, broken into chunks
A few drops of vanilla essenceTo serve (optional)
Pinch of ground cinnamon
Caramel or chocolate sauce
Pinch of flaky sea salt (great with caramel sauce)
Pinch of chilli flakes
Heat the milk in a small saucepan over a medium heat until steaming, then remove from the heat.
Add the chocolate and vanilla essence, then stir for 20-30 seconds until the chocolate has melted.
Serve immediately in a mug, along with your favourite toppings.