Hot chocolate with speculoos crunch

Created by

  • Peter Hernou - Callebaut® Ambassador and independent consultant for drinks Belgium
level 1

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 components

Hot chocolate with speculoos crunch

IngredientsPreparation

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.

Finish with a drizzle of Callebaut Caramel Topping.