Christmas Spiced Hot Chocolate
by Booths & Crookie Dipper
METHOD
INGREDIENTS
1. Preheat the oven to 190 degrees / Fan 170/ 374 F/ gas mark 4. 2. Cream together the butter and both sugars until light and fluffy. 3. Add the egg slowly and continue to mix. 4. Add the flour, salt and chocolate chips and bring the mixture together until a smooth dough. 5. Cut the croissants in half and add a few bite sized pieces of the dough inside. Place them onto a baking tray and dot a few more pieces of dough on top of the crossiants. 6. Bake in oven for 6 minutes then remove and set aside to cool. 7. To make the hot chocolate, heat the milk, sugar and spices into a saucepan until it boils. 8. Add the cocoa powder and whisk until smooth and velvety, 9. Remove the star anise and cinnamon stick and pour into a suitable mug or glass. 10. Serve with whipped cream, grated chocolate and the “crookie.”
For the Cookie Dough • 125g butter, softened • 100g light brown sugar • 100g caster sugar
• 150g self-raising flour • 1 free range egg, beaten • Pinch of salt • 150g chocolate chips • 2 Booths croissants
For the Hot Chocolate • 500ml of full fat or semi skimmed milk • 2tsp of demerara sugar • Star anise • Cinnamon stick • ½ tsp mixed spice • 2 tbsp cocoa powder • 1 tbsp whipped or squirty cream • 25g milk chocolate, grated
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