florence's milk gingerbread and caramel mocha

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 

serves 2

ingredients:

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)

optional extras: 

Additional Tony’s Chocolonely bar of your choice (broken into bits)

Sprinkles

Whipped cream (or vegan alternative)

Gingerbread person

Misc tiny Tony's chocolates

steps:

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.