Ingredients
| 200 ml | Milk (almond, soy and oat milk, water) |
| 30 g | 60 % and 80% Drinking Chocolate |
| | Eventlually 1 Pinch of Salt |
Preparation
- Heat 200 ml milk (and salt), milk should not boil.
- A little tip from me: It is best not to exceed the maximum temperature of 65 °C, otherwise valuable flavour aromas are lost.
- Weigh out 30 g of chocolate into a cup.
- Pour milk over chocolate and froth or stir well with spoon.
- Let it chill in the fridge for about an hour.
- Foam again or stir well with a spoon!
Enjoy the ice-cold Chazuta, from me to you.