Speculoos Hot Chocolate

A smooth and indulgent hot chocolate with the warm spiced sweetness of speculoos and the rich cocoa depth of Van Houten dark chocolate powder, made with creamy oat milk for a plant-based twist.

Ingredients (1 serving)

• 20 g Biscoff biscuit spread
• 30 g Van Houten Dark Chocolate Drink Powder
• 200 ml oat milk
• 50 g whipped cream or plant-based whipped cream
• 10 g Biscoff biscuit crumb
• 10 g Mona Lisa Dark Chocolate Blossoms

Method

1. Pour the oat milk into a stainless steel jug or small saucepan. Add the Biscoff spread and dark chocolate powder.
2. Steam (or warm over low heat) to around 70 °C, stirring until the chocolate and spread have fully melted and the mixture is smooth and silky.
3. Pour the hot chocolate into a mug or heatproof glass.
4. Top with whipped cream. Garnish with a Biscoff biscuit and a sprinkle of chocolate blossoms.

Optional: Add a pinch of cinnamon or extra crushed biscuit crumbs on top for extra crunch and aroma.