Tate & Lyle hot choca mocha

Method Print recipe

The page that you are currently reading is an ad feature

1. In a small saucepan, heat the milk over a medium heat until simmering (for a vegan option, substitute the milk for a hazelnut or coconut version).
2. Take off the heat and add chopped milk chocolate.
3. Stir well, until all the chocolate has melted.
4. Add Tate & Lyle syrup and stir again.
5. Whip the double cream until thick and top the hot chocolate with it.