Hot chocolate with speculoos crunch

Two iconic local ingredients meet in this deliciously authentic drink recipe: speculoos - a kind of 5 spice cookie - and Finest Belgian Chocolate. Easy to make - great indulgent!

Recipe

Created by
  • Peter Hernou - Ambassador Chocolate Academy Benelux

Hot chocolate with speculoos crunch

Ingredients Preparation
  • Q.S.
    speculoos
  • 1sachet
    Hot Chocolate – Caramel Callets™

Put 2 crumbled speculoos biscuits and the Callebaut Finest Belgian Caramel Hot Chocolate into a glass.

  • 200g
    milk

Steam the milk until you have a good amount of foam and pour it slowly into the glass. (Recommended to steam to 72°C). Let it stand briefly and then crumble an additional speculoos biscuit on to the foam.

  • Q.S.
    Caramel Topping

Finish with a drizzle of Callebaut Caramel Topping.

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