Warm up this winter with our spiced hot chocolate. The mini gingerbread houses are sure to be a real winner with the kids and are great fun to make.
Spiced hot chocolate
Ingredients4 tablespoons deZaan single origin hot chocolate 250ml whole milk 2g ground cinnamon 1g ground nutmeg 1g ground ginger |
MethodAdd the hot chocolate powder and the milk to a saucepan and heat whilst whisking. Add desired spice powders and whisk until desired flavour is achieved and fully mixed in. |
Mini gingerbread houses, optional (makes 30 mini houses)
Dough
Ingredients200g unsalted butter 200g caster sugar 400g plain flour 1 large egg 10g ground ginger |
MethodMix all ingredients in a kitchen aid bowl with the paddle attachment until mixture starts to resemble a dough. Remove from machine and work the last of it together by hand until it is smooth and pliable. Wrap in cling film and refrigerate for 1 hour. After resting, take out and roll to 3/4mm thick and bake at 160°C for 6-8 minutes. Take out and leave to cool. |
Icing
Ingredients250g icing sugar 1 large egg white |
MethodStick the house together using the icing as the glue. Pipe a roof style finish on the top of the gingerbread houses and serve. |
Assembly
IngredientsIrca Joytopping ice cream topping sauce - white chocolate flavour |
MethodStart by adding swirls of sauce to your glass. Pour in the spiced hot chocolate. Serve with whipped cream and any other additional yummy treats. Finish with the mini gingerbread house. |
Recipe by Samantha Rain, Development Chef, Henley Bridge
