Iced Salted Caramel (Toffee) Mocha

1. Add Van Houten Ground Gold Chocolate ganache with the ice in a glass.

2. Steam oat milk with Van Houten Ground Gold and pour it on the ice. 

3. Add the espresso shot and complete with more of the milk and ganache mix.  
 

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Gold Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!