Proust White Chocolate Viennois

Chocolate, madeleine, hot milk… All these smells remind personal memories and encounters - that is an updated version of the Viennese hot chocolate.

Ingredients

    2cl 1883 Madeleine syrup
    12cl chocolate milk
    Whipped cream
    Flaked almonds

preparation

    Make chocolate milk by melting chocolate-bar pieces in hot milk - or, more simply, using 1883 White Chocolate syrup (1cl syrup per 8cl milk).
    Pour the syrup and flaked almonds in a large hot-chocolate cup, and add the chocolate milk.
    Top with whipped cream.
    Decorate with a mini madeleine, dark-chocolate topping, and almonds.

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