240 millilitres full fat milk or plant-based alternative (oat milk works well)
1 heaped tablespoon cacao powder
1 heaped tablespoon sugar (ideally brown sugar)
a pinch of ground cinnamon
a pinch of ground ginger
a pinch of chilli flakes
1 Tunnock's Tea Cake
1 cup whole milk or plant-based alternative (oat milk works well)
1 heaped tablespoon cacao powder
1 heaped tablespoon sugar (ideally brown sugar)
a pinch of ground cinnamon
a pinch of ground ginger
a pinch of chile flakes
1 Tunnock's Tea Cake
Method
Hot Chocolate with Tunnock's Tea Cake is a guest recipe by Aoife McElwain so we are not able to answer questions regarding this recipe
Put the milk, cacao powder, sugar, cinnamon, ginger and chilli flakes in a saucepan and bring to a gentle simmer, using a whisk to blend the powder into the milk. Simmer gently for about 5 minutes so the flavours get time to mingle. Don’t let the milk boil or it will overflow and make a big mess.
Prepare your tea cake by using a sharp knife to separate the chocolate-covered marshmallow dome from the biscuit base.
Pour your hot chocolate into your favourite mug. Add the marshmallow dome on top and serve the biscuit base on the side for dunking. You’re welcome.
Put the milk, cacao powder, sugar, cinnamon, ginger and chile flakes in a saucepan and bring to a gentle simmer, using a whisk to blend the powder into the milk. Simmer gently for about 5 minutes so the flavours get time to mingle. Don’t let the milk boil or it will overflow and make a big mess.
Prepare your tea cake by using a sharp knife to separate the chocolate-covered marshmallow dome from the biscuit base.
Pour your hot chocolate into your favourite mug. Add the marshmallow dome on top and serve the biscuit base on the side for dunking. You’re welcome.
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