Hot Chocolate - Sugar Free Powder Blend 250gm Pouch

Recipe Suggestions

Hazelnut Espresso Chocolate Frappe

Ingredients:
30g - Instabean Hot Chocolate
25ml – Espresso (Cooled)
20ml – Nettari Hazelnut Syrup
100ml – Full cream milk
350ml – Ice

Method:
Blend until smooth

(Milkshake option – remove ice and add 450ml Vanilla ice cream)

Hot Chocolate

Ingredients:
250ml – Hot Milk
30g – Instabean Hot Chocolate Powder

Method:
Prepare a slurry of the Hot Chocolate powder and 50ml of hot milk/water. Add the remainder of hot milk.

*Flavoured Hot Chocolate
250ml – Hot Milk
30g – Instabean Hot Chocolate Powder
20ml Nettari Syrup
Variants:
Hazelnut Syrup
Himalayan Salted Caramel Syrup

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