Create a thick and creamy Spanish style hot chocolate in minutes. The thickness of this extraordinary chocolate can be tailored to your taste by deciding how much to add to the milk. In Spain, it is usually served with churros at the cafeterias.
Heat the milk and when warm, add the cocoa: two full table-spoons per cup (50g) for each 200ml of milk.
Stir over a low heat and just before boiling, remove from the heat. Leave to settle for a few minutes before serving.
It can be kept in the fridge and heat it up again at any time.
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|Ingredients||Sugar, fat-reduced cocoa powder (19%), WHEAT flour (GLUTEN), emulsifier: SOYA lecitin, flavourings. May contain traces of MILK|
|Allergens||GLUTEN, SOYA, LACTOSE|
|Storage & Care||Store in a cool, dry and dark place. Once opened, seal the bag and consume within a month.|