Unless you’ve been in hiding, you’ll know that Cadbury has just re-released the limited addition Caramilk Chocolate 😛 Now I’ll be honest, I’m not a huge fan of white chocolate, but when every food blogger you know decides to experiment with this new (old?) chocolate, you know I gotta go with the flow 🙂
This white hot chocolate is loosely based on a mix of another NZ product – the Puhoi Valley Spiced White Chocolate that is released at Christmas, and the spices used in many indian sweets 🙂 Both of which are huge favourites in this household.
With the weather in NZ now turning more autumn/winter like (rain rain go away), it was the perfect day to perfect this new recipe 🙂
| Prep Time | 1 minute |
| Cook Time | 5 minutes |
| Servings |
large cups
|
- 1.5 cups milk
- 1 cup cream
- 1/4 teaspoon mixed spice powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon vanilla essence
- 90 g Caramilk Chocolate (or any milk chocolate)
Ingredients
|
|
- Place milk & cream in a microwave proof jug.
- Heat on high for 2 minutes.
- Stir. Add cardamom powder & mixed spice, and whisk until there are no lumps.
- Heat on high for 3 minutes.
- Add vanilla essence & caramilk. Whisk until caramilk is completely dissolved.
- At this stage you can heat on high for another minute if you wish it to be hotter. Else serve & enjoy 🙂
- You can use any white chocolate if you cannot get your hands on Cadbury Caramilk.
- Using cream in the recipe gives it a very rich smooth twist, but you can use milk in its place 🙂
