Add a little more flavour to your hot coco with Tate & Lyle Barista Caramel Syrup.
In a small saucepan, heat the milk over a medium heat until simmering.
Take off the heat and add chopped milk chocolate.
Stir well, until all the chocolate has melted.
Add Tate & Lyle hazelnut syrup and stir again.
Whip the double cream until thick and top the hot chocolate with it.
Ingredients – 4 items
Tate & Lyle Caramel Coffee Syrup
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