INGREDIENTS
Caramel Chai- 450ml semi-skimmed milk
- 4 tbsp Bonne Maman Caramel
- 100g milk chocolate, roughly chopped
- 2 tbsp instant malted chocolate powder (such as Horlicks)
- 1 tbsp cornflour
- Pinch of ground cinnamon
- 1 tbsp cornflour
- 450ml milk
- 2 tbsp Bonne Maman Orange Marmalade
- 2.5cm piece of fresh ginger, peeled and sliced
- 10g good-quality dark chocolate (70%) roughly chopped
METHOD
For the Caramel Chai:- Pour the milk and caramel into a saucepan and bring almost to the boil over a medium heat, stirring. Take the pan off the heat, add the chocolate and leave until melted.
- Meanwhile, mix together the malted milk powder, cornflour and cinnamon.
- Whisk the powder mix into the hot chocolate milk, put the pan back on the heat, bring to boil and whisk until smooth, thick and creamy. Pour into warm mugs or heatproof glasses.
- Top with a spoonful of cream, some flakes of chocolate and caramel.
For the Spiced Hot Chocolate:
- Mix the cornflour to a smooth paste with 2 tbsp of the milk.
- Put all the ingredients into a small saucepan and heat gently, whisking all the time until the chocolate is melted.
- Bring to boil, whisking and bubble gently for 2-3 minutes until thickened. Strain into two warm mugs. Whip with a milk frother, if you have one, and add some chocolate stars and a dusting of cocoa powder.