4 cups (1L) milk
2/3 cup (120g) good-quality white chocolate
1 tablespoon hazelnut syrup (see note)
1Combine the milk and chocolate in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth (do not boil). Stir in the hazelnut syrup. Serve hot chocolate with lemon coconut bread (see related recipe).