By now you all know that we love chocolate! But then again, who doesn’t? This week we thought it was time to concoct a new hot beverage recipe. Since it was so cold out yesterday, I always get this instant craving for tea/coffee/hot cocoa. Talking about Hot Cocoa, check out our recipe for a Classic Hot Cocoa, so delicious!
But what about making things extra, extra special? So we came up with a chococino, and we used a nice piece of Tony Chocolonely Dark Chocolate, just because we can! What’s that? You want this right now? I bet you do, so here’s our recipe for a lush Tony Chocolonely Chococino!
List of Ingredients for a Tony Chocolonely Chococino (serves 2):
- 1 ½ cup of instant or freshly brewed (strong) Coffee
- 1 ½ cup of Milk (any type of milk you prefer)
- 2 oz (+-50 grams) Dark Tony Chocolonely Chocolate
- 1 tablespoon Honey or Agave syrup
- Extra: 1 can full-fat organic coconut milk
How To Make Tony Chocolonely Chococino:
Brew coffee and pour milk in a small saucepan. Add chocolate and stir until it’s melted. Add coffee to the mix and pour into your mug of preference and throw on a big dollop of coconut cream. Enjoy!
Coconut Whipped Cream
If you want to make your Tony Chocolonely Chococino extra special, you can top it off with coconut cream on top!
How To Make Coconut Whipped Cream:
Open the can of refrigerated coconut milk and scoop out the thick substance of coconut cream into a bowl. Make sure you don’t add the liquid to the mix because this will make it difficult to whip it into a cream. Use a mixer for 3-5 minutes until the cream is fluffy, creating soft peaks. Lastly, add in sweetener of choice and give it the last mix.
P.S. If you don’t feel like making too much effort, readymade Coconut Whipped Cream is an easy and quick option!