Recipes using CELAYA hot chocolate are simple to make. Their unique flavor and aroma will surprise and delight your palate. You can mix hot chocolate and liqueur with pleasure. Each recipes serves 2 or 3 persons.
	Combine 25 cl (8 oz) of CELAYA with 25 cl (8 oz) of milk, and heat gently. Divide between two bowls. Sweeten with 1 or 2 tablespoons of liquid caramel or honey. Serve with slices of brioche.
	Make an infusion with 20 cl (7 oz) of hot milk and stick cinnamon (or use powdered cinnamon). Heat 40 to 50 cl (14 to 16 oz) of CELAYA, and pour it into two cups. Filter the infusion, and add some to each cup. Sweeten with a touch of honey. Serve with almond cookies.
	Pour a little mint syrup (or crËme de menthe) into each cup. Add 20 cl (7 oz) of hot CELAYA and mix well. Sweeten with a little powdered sugar. Serve with dark chocolate muffins.
	Prepare hot coffee and pour 10 to 20 cl (3 and 1/2 to 7 oz) of it into a hot-chocolate server. Sweeten according to your taste with brown sugar. Add 40 to 50 cl (14 to 16 oz) of hot CELAYA and mix well. Fill coffee goblets to 2/3 with the liquid, then top off the last 1/3 with whipped cream.
	Pour 2 or 3 cl (1 oz) of rum into each coffee goblet. Add 20 cl (7 oz) of hot CELAYA to each goblet. Sweeten to taste with liquid cane sugar. A good late evening drink.
	Heat 50 cl (16 oz) of CELAYA. Add 10 cl (3 and 1/2 to 4 oz) of mandarin liqueur (or curaÁao) or orange syrup and combine. Pour into cups and dust with powdered cocoa. Serve with spice cake.