Getränke

Hot chocolate with nougat cream, coconut blossom syrup and almonds

Seraphine Wilhelm

15 Min.

Servings: 2 cups / about 0,75 l:

Vegan

Info

Perptime 15 Min.

Ingredients

Portions

750 ml almond milk
2 tbs Rapunzel dark cocoa powder
1 tbs Rapunzel hazelnut chocolate spread vegan oder or Rapunzel Samba choc. hazelnut spread
1 tbs Rapunzel coconut blossom syrup

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat up the milk in a small pot. Stir in the cocoa powder and add the chocolate spread and coconut blossom syrup, stir well. Cook for two more minutes and remove from stove. For serving, pour hot chocolate into cups and add toppings as desired.

USED RAPUNZEL PRODUCTS

Zartbitter Kuvertüre

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