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Peppermint hot chocolate with mint-choc cookie bats
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2 dark chocolate mint thins
1 Mint Oreo cookie
Cake Decor edible glue
2 Cake Decor edible eyes
Dr Oetker White Decorating Icing
For the hot chocolate
250ml whole milk
15g Cadbury’s hot chocolate powder
4 dark chocolate mint thins, broken
12g white mini marshmallows
Anchor original real cream spray, to serve
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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:
This recipe was first published in October 2021.