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Spiced Christmas hot chocolate kit
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Frances Atkins' spiced Christmas hot chocolate kits are the perfect edible gift. Add these simple instructions to a gift card or tag: 'To make your spiced hot chocolate, remove the lid from the jar and take out the marshmallows. Put your spice bundle inside the jar. Boil 200ml of milk and cool until warm. Pour into your jar, put the lid on and shake. Remove the lid, add the marshmallows and enjoy!'.
First published in 2016
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Ingredients
Metric
Imperial
Christmas hot chocolate
- 75g of caster sugar
- 110g of cocoa powder
- 1/4 tsp ground cinnamon
- 1/4 tsp mixed spice
- 75g of marshmallow
- 4 cinnamon sticks
- 4 star anise
- 1 pinch of salt
To serve
- 800ml of skimmed milk
SAVE RECIPE
Equipment
- Twine
- 4 x 224ml jam jars with lids
- 4 small gift cards
- Ribbon
Method
1
To sterilize each of the jars, wash thoroughly and place in a large pot of boiling water for 5 minutes. Remove and allow to air-dry
2
Divide the sugar evenly between the jars and lightly shake to form a flat layer at the base of the jar
- 75g of caster sugar
3
Sift the cocoa, cinnamon, mixed spice and salt into a clean, dry bowl. Divide the mix between the jars, gently spooning over the sugar to create 2 different coloured layers
- 110g of cocoa powder
- 1/4 tsp ground cinnamon
- 1/4 tsp mixed spice
- 1 pinch of salt
4
Gently stuff the marshmallows into the top of each jar. Screw on the lids
- 75g of marshmallow
5
Using 4 lengths of twine, tie each whole star anise to a cinnamon stick to create 4 separate spice bundles
6
Attach each bundle and a gift card to the top of each jar using decorative ribbons
7
To serve, remove the marshmallows from the jar but place the spice mix inside. Boil 200ml of milk and allow to cool slightly
8
Once cooled but still warm, pour the milk into the jar and fix on the lid. Shake the jar vigorously, then remove the lid again and add the marshmallows. Enjoy with a straw
- 800ml of skimmed milk
First published in 2016
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