Hot Choca Mocha

Categories:

So comforting – like a hug in a mug!

Prep Time

10 mins

Agave

Extracted from the organically grown Blue Agave plant in Mexico, Tate & Lyle agave syrup is a sweet golden nectar that you will love in your favourite beverages. From hot summer to colds winters, enjoy a cocktail or hot chocolate a different way!

Servings

500ml Whole Milk 500ml Whole Milk
2 tsp Tate & Lyle Agave Syrup 2 tsp Tate & Lyle Agave Syrup
2 tsp Coffee Granules 2 tsp Coffee Granules
100g Dark Chocolate (70% cocoa solids, grated) 100g Dark Chocolate (70% cocoa solids, grated)
4 tbsp Double Cream 4 tbsp Double Cream
1 Chocolate Flake Bar (crumbed) 1 Chocolate Flake Bar (crumbed)

Instructions

HOW TO MAKE THIS RECIPE

Put the milk into a saucepan with the Tate & Lyle Agave Syrup and coffee granules. Add the grated chocolate. Heat slowly, stirring constantly with a small whisk. Remove from the heat when almost boiling.
Whip the double cream until it just begins to thicken. Pour the hot mocha into two mugs and top with the cream Serve, sprinkled with the crumbled chocolate.
Cook’s tip: Use squirty cream from a can instead of double cream, if you prefer. And you could just use a little extra grated chocolate for sprinkling on top.