Recipe: Ginger Snap Hot Chocolate


Want to take a hot chocolate to another level? Give this a go... infused with ginger and served separately for the drinker to mix themselves it's a seriously indulgent treat.


  • 200 ml fresh vanilla custard
  • 400 ml milk
  • 8 ginger snap biscuits
  • 1 cup caster sugar
  • 1 handful of toasted almond flakes
  • 100 g dark chocolate
Infuse the milk

Step 1

Infuse The Milk

Heat the custard and milk up together in a pan. Add the ginger nut biscuits and allow to soak and dissolve, stirring occasionally.

Melt the chocolate

Step 2

Melt The Chocolate

Snap the chocolate into a bowl and melt it over a pan of steaming water.

Make a praline

Step 3

Make A Praline

Heat the caster sugar in a separate clean pan with a splash of water until it forms a golden caramel colour. Don’t stir during this process, just swill the pan occasionally. Toss the almonds into the caramel and swill to coat the flakes before pouring the entire mixture onto a baking paper lined tray, spreading fairly thinly and leaving to set.

Strain the infused milk

Step 4

Strain The Infused Milk

Strain the milk mixture through a fine sieve into another pan and make sure it’s nice and hot.

Layer the drink

Step 5

Layer The Drink

Spoon the melted chocolate into the bottom of small serving glass and top with the ginger nut mixture. Grate a gingernut biscuit over the top and serve with a shard of almond brittle.

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