Hot Choca Mocha

Name: Hot Choca Mocha
Prep time: PT10 minsM
Cook time: PTM
Total time: 1 h
Yield: 2
Ingredients: 500mlWhole Milk; 2 tspTate & Lyle Agave Syrup; 2 tspCoffee Granules; 100gDark Chocolate (70% cocoa solids, grated); 4 tbspDouble Cream; 1Chocolate Flake Bar (crumbed)

Categories:

So comforting – like a hug in a mug!

Prep Time

10 mins

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.