How to Make
Halloween Hot Chocolate
Time
1 Hour 30 Minutes
Difficulty
Easy
Serves
1 drink, with left over spooky treats to make more
-
1.
Start By Making The Rice Krispie Monsters: Line a large rectangular baking tin with greaseproof paper.
-
2.
Melt the butter and mini marshmallows together in a large bowl set over a pan of simmering water.
-
3.
Remove from the heat, then stir in the Rice Krispies and salt, coating them in the mixture.
-
4.
Spoon into the baking tin and firmly press out into an even layer.
-
5.
Set aside and leave to set for 1 hour, then lift out of the baking tin and slice into small rectangles.
-
6.
Divide the icing sugar between three small bowls. Add a few drops of water to each to make a thick icing. Add a drop of food colouring to dye each bowl a different colour.
-
7.
Spoon the icing over the top of each Rice Krispie rectangle and top with a googly eye. Leave to set.
-
8.
Now Make The White Chocolate Ghosts: Spoon the melted white chocolate over the marshmallows. Place in the fridge to set for 30 minutes. Leave to set.
-
9.
Use a chocolate icing pen to draw two eyes and a ghost mouth onto each marshmallow. Set aside for now.
-
10.
To Make The Raspberry Ripple Slime: Combine the milk and Raspberry Ripple Hot Chocolate in a small bowl.
-
11.
Pop in the microwave for 20 seconds and stir until smooth.
-
12.
Stir in the corn flour to make a thick sauce. Set aside for now.
-
13.
Now You're Ready To Make The Hot Chocolate: Warm the milk in a saucepan or in the microwave until piping hot.
-
14.
Spoon the Luxury Hot Chocolate into your favourite mug and pour in the hot milk. Stir until smooth and creamy.
-
15.
Top with squirty cream, raspberry ripple slime and your spooky treats!
