Hot chocolate with nougat cream, coconut blossom syrup and almonds

Method

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.

Ingredients

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

Optional for toppings:

• whipped almond
  or soy cream
• 25 g Rapunzel dark chocolate couverture,grated
• 25 g Rapunzel almond chips
• 2 tbs Rapunzel date syrup