Make this tasty Mexican chocolate milk to drink during the cold winter days.
1 litre of whole milk
1 pinch of chili flakes
A dash of cream (20 or 25 ml)
50 grams of sugar
50 grams of cocoa
5 blocks of Lonka Fudge Caramel
Add the sugar, cocao, chili flakes and a dash of milk in a bowl and stir until you get a paste. Place a pan with milk on the fire. Stir with a whisk to prevent the milk from burning.
In the meantime melt 3 blocks of Lonka Fudge Caramel in a pan and add a dash of cream. Cut the other 2 blocks into small pieces.
When the milk is warm, stir the cocao paste into the milk and pour into a cup. Add a blob of whipped cream with Lonka Fudge Caramel sauce on top to finish in style. Sprinkle with the small pieces of caramel.