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Caramel Hot Chocolate

    Categories:

  • beverages
  • hot beverages
  • Breakfast
  • coffee break
  • autumn
  • winter
  • Treat
  • Macmillan Coffee Morning
  • vegetarian
  • nut-free
  • gluten-free
  • flavoured syrups
  • medium

Add a little more flavour to your hot coco with Tate & Lyle Barista Caramel Syrup.

Prep Time
10 mins
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Bring the barista touch to your home...

Barista Collection Caramel flavour 250ml

Servings
  • 200 ml milk of choice 200 ml milk of choice
  • 1 Tbsp Tate & Lyle Caramel Coffee syrup 1 Tbsp Tate & Lyle Caramel Coffee syrup
  • 2 Tbsp chopped milk chocolate 2 Tbsp chopped milk chocolate
  • 50 ml double cream (optional) 50 ml double cream (optional)

Instructions

HOW TO MAKE THIS RECIPE

1. In a small saucepan, heat the milk over a medium heat until simmering.

2. Take off the heat and add chopped milk chocolate.

3. Stir well, until all the chocolate has melted.

4. Add Tate & Lyle hazelnut syrup and stir again. 

5. Whip the double cream until thick and top the hot chocolate with it.

Chef's Tip


Substitute the milk for a hazelnut or coconut version so your vegan friends can enjoy this treat too!

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Triple Chocolate Hazelnut Cookie

If the Hot Choca Mocha wasn't chocolatey enough for you, why not bake up a fresh batch of gooey cookies too! Check out our recipe below.

What are some of your other favourite comfort drinks?

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