zoom Peppermint hot chocolate with mint-choc cookie bats

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    Peppermint hot chocolate with mint-choc cookie bats

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    Peppermint hot chocolate with mint-choc cookie bats

    • Preparation time: 5 minutes
    • Cooking time: 1-2 minutes
    • Total time: 6-7 minutes

    Serves: 1


    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.

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    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).