milk gingerbread and caramel mocha
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.