You haven’t had hot chocolate until you’ve had THIS hot chocolate. Flavoured with one of my guilty pleasures, peppermint crisp, it adds a decadent, local twist. The trick to making a really good hot chocolate, is to make a thick paste from cocoa powder, sugar and milk before adding the milk. This gives you a velvety, thick, rich hot chocolate!


Serves 2


2 tbsp The Kate Tin Cocoa Powder

1 tbsp brown sugar

500ml milk

100g The Kate Tin Dark Baking Chocolate, chopped

1 peppermint crisp bar, crushed plus extra to garnish

whipped cream, mini white marshmallows, to decorate


Whisk the cocoa powder, sugar and 3 tbsp milk in a small saucepan over medium heat until thick and glossy. Whisk in the rest of the milk, chopped dark chocolate and peppermint crisp. Heat until just below boiling point then pour into cups. Decorate with whipped cream, marshmallows, chocolate shavings and peppermint crisp.