Time – 10 minutes

Skill – Easy

Allergens – Free from dairy, egg, gluten, wheat, soya, peanuts and tree nuts

Equipment:

• Weighing scales
• Grater
• Measuring jug
• Velvetiser / Aldi’s dupe / saucepan
• Half pint glass
• Long handled spoon
• Straw (optional)

Ingredients:

• Lots of ice cubes
• 40g NOMO creamy choc bar – grated
• 300ml oat milk

Method:

• Measure 40g of NOMO chocolate, grate and set to one side
• Half-fill your glass with ice cubes
• Pour out 50ml oat milk over your ice
• Now pour the remaining oat milk into your hot chocolate machine or saucepan with the 30g of grated choc
• If you have a hot chocolate machine, simply press the button, sit back and relax
• If your are using a saucepan, put the mix on a low heat, stirring continuously until the chocolate has melted into the milk
• Now, pour your hot chocolate mixture over your ice and milk
• Give it a stir with the spoon and leave it 5 minutes to cool

Tips:

• If after your 5 minutes cooling time it is still lukewarm, simply add some extra ice cubes in
• I used the NOMO choc bar because it is my absolute favourite allergen-safe chocolate, and already contains sunflower lecithin which is an emulsifier so helps the ingredients combine
• I use a snack sized NOMO bar because a bar is the perfect size for this drink which means no weighing out
• Oat milk is my preferred option, but the choice is yours when it comes to the milk
• I have reusable metal straws I bought from Amazon