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Ingredients
2 portion(s)
White chocolate and rum hot chocolate
- 260 g Milk, cows or coconut work best
- 250 g cream
- 180 g white chocolate, milky way is best
- 20 g Rum
-
6
15min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
-
5
Recipe's preparation
- Heat milk and cream 5mins, 70deg, speed 2.
Add chocolate.
Heat for a further 5mins, 70deg, speed 2.
Add rum.
Stir 10secs, speed 1.
Serve.
White chocolate and rum hot chocolate
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Tip
Can substitute white chocolate for 70g dark chocolate.
Best served straight away.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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