Recipe: Ginger Snap Hot Chocolate
Want to take a hot chocolate to another level? Give this a go... infused with ginger and served separately for the drinker to mix themselves it's a seriously indulgent treat.
- 200 ml fresh vanilla custard
- 400 ml milk
- 8 ginger snap biscuits
- 1 cup caster sugar
- 1 handful of toasted almond flakes
- 100 g dark chocolate
Infuse The Milk
Heat the custard and milk up together in a pan.
Add the ginger nut biscuits and allow to soak and dissolve, stirring occasionally.
Melt The Chocolate
Snap the chocolate into a bowl and melt it over a pan of steaming water.
Make A Praline
Heat the caster sugar in a separate clean pan with a splash of water until it forms a golden caramel colour.
Don’t stir during this process, just swill the pan occasionally.
Toss the almonds into the caramel and swill to coat the flakes before pouring the entire mixture onto a baking paper lined tray, spreading fairly thinly and leaving to set.
Strain The Infused Milk
Strain the milk mixture through a fine sieve into another pan and make sure it’s nice and hot.
Layer The Drink
Spoon the melted chocolate into the bottom of small serving glass and top with the ginger nut mixture.
Grate a gingernut biscuit over the top and serve with a shard of almond brittle.
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