Frozen custard sundae
Use up leftover mince pies and panettone by layering them with no-churn ice cream, creating a spectacular sundae. It will make a sweet ending to your festive meal
Christmas hot chocolate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 20 hot chocolates
Skip to ingredients
- 110g demerara sugar
- 90g skimmed milk powder
- 60g cocoa powder
- 1 tbsp ground mixed spice
To serve
- 200ml hot whole milkor boiling water (per hot chocolate)
- whipped cream
- marshmallows(ensure vegetarian), sprinkles or chocolate shavings
- cinnamon sticks
Nutrition: Per serving
- kcal170
- fat8g
- saturates5g
- carbs16g
- sugars16g
- fibre0.4g
- protein9g
- salt0.5g
Method
step 1
Mix the sugar, milk powder, cocoa, mixed spice and 1 tsp sea salt together. Store in an airtight jar or tin in a cool, dark place. Will keep for up to three months.
step 2
To make one hot chocolate, tip 3-4 tsp of the hot chocolate powder into a mug. Add a splash of hot milk or water, and whisk until smooth. Top up with the rest of the milk or water. Top with whipped cream, marshmallows, sprinkles or chocolate shavings, and garnish with a cinnamon stick to serve.
