Peppermint hot chocolate with mint-choc cookie bats

Name: Peppermint hot chocolate with mint-choc cookie bats
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1
Ingredients: 2 dark chocolate mint thins; 1 Mint Flavour Creme Oreo Cookie; Cake Décor Edible Glue; Cake Décor Edible Eyes; Dr. Oetker White Decorating Icing

Cosy up for some spooky stories with these indulgent hot chocolates topped with cute cookie bats.

3 out of 5 stars(1) Rate this recipe

Serves1
CourseDrink
Prepare5 mins
Cook2 mins
Total time7 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 dark chocolate mint thins
1 Mint Flavour Creme Oreo Cookie
Cake Décor Edible Glue
Cake Décor Edible Eyes
Dr. Oetker White Decorating Icing

For the hot chocolate

250ml whole milk
15g Cadbury hot chocolate powder
4 dark chocolate mint thins, broken
12g white mini marshmallows
Anchor Original Squirty Cream, to serve

Take the 2 mint thins and carefully cut a corner off each rectangle shape to make the wings. If the thins shatter, keep the pieces and use them in the hot chocolate.
Gently twist the cookie to separate it. Next, add a dollop of edible glue in the middle. Carefully slot both prepared mint thins on either side of the cookie, then secure it closed.
Glue the eyes onto the face with edible glue. Using the white decorating icing, draw shapes on the bat wings. Place on a baking sheet and chill until needed. Repeat with as many bats as needed. Make sure the bats are all ready and cold before making the hot chocolate drink.
For the hot chocolate, put the milk into a small saucepan and bring to a simmer. Add the chocolate powder, the crushed mint thins (and any reserved, broken pieces) and hot milk to a heatproof glass or mug. Stir until dissolved.
Top with the marshmallows, then spray over a swirl of cream. Finish by sinking the cookie bat into the cream and marshmallow cloud so the eyes are peeping out over the top. Serve immediately with a long spoon.

Cook’s tip

For a grown-up version, add 50ml Baileys Chocolat Luxe Cream Liqueur to the hot milk with the other ingredients (or Hotel Chocolat Cream Liqueur, available from John Lewis).

Typical values per serving when made using specific products in recipe