Get ready for Christmas with this killer Gingerbread caramel mocha. Perfect for cosy movie nights - the recipe is easily multiplied to serve all your pals or all the family! - Florence, Tasting Thyme
30-40g LEON dark roast ground coffee (to make approx 100ml of freshly brewed espresso coffee)
180g Tony's Chocolonely milk chocolate gingerbread bar. Try our dark mint candy cane for a vegan twist
400ml milk (or vegan alternative)
Additional Tony’s Chocolonely bar of your choice (broken into bits)
Whipped cream (or vegan alternative)
Misc tiny Tony's chocolates
1.Start creating your mocha by brewing your espresso with the leon coffee. You can do this in a machine or cafetiere. Set aside.
2. Chop the Tony's Chocolonely milk chocolate gingerbread bar into really small pieces. Place in a medium saucepan with the milk. Heat on medium/high until the chocolate has melted and dissolved. Add the brewed coffee.
3. For the chocolate rim: melt extra pieces of the Gingerbread Bar in the microwave in 20 second intervals, stirring in between. Dunk a glass or mug into the melted chocolate and twist to ensure even coverage. Add sprinkles (optional). Pour the mocha into the rimmed glass or mug.
4. Optional extras: top with whipped cream, Tiny Tony's chocolates, sprinkles or a gingerbread person.
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