Peppermint hot chocolate with mint-choc cookie bats
Waitrose and Partners

Peppermint hot chocolate with mint-choc cookie bats

Cosy up for some spooky stories with these indulgent hot chocolates topped with cute cookie bats. 

3 out of 5 stars(1) Rate this recipe
  • Serves1
  • CourseDrink
  • Prepare5 mins
  • Cook2 mins
  • Total time7 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 dark chocolate mint thins
  • 1 Mint Flavour Creme Oreo Cookie
  • Cake Décor Edible Glue
  • Cake Décor Edible Eyes
  • Dr. Oetker White Decorating Icing

For the hot chocolate

  • 250ml whole milk
  • 15g Cadbury hot chocolate powder
  • 4 dark chocolate mint thins, broken
  • 12g white mini marshmallows
  • Anchor Original Squirty Cream, 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.

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).  


Typical values per serving when made using specific products in recipe


2,088kJ/ 498kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating