Putting a Tunnock’s Tea Cake into my hot chocolate is one of my proudest creative achievements. Am I a hero? I really can’t say … but yes. Yes, I am.
Makes 1
240ml (1 cup) whole milk or plant-based alternative (oat milk works well)
1 heaped tbsp cacao powder
1 heaped tbsp sugar (ideally brown sugar)
a pinch of ground cinnamon
a pinch of ground ginger
a pinch of chilli flakes
1 Tunnock’s Tea Cake
Put the milk, cacao powder, sugar, cinnamon, ginger and chilli flakes in a saucepan and bring to a gentle simmer, using a whisk to blend the powder into the milk. Simmer gently for about 5 minutes so the flavours get time to mingle. Don’t let the milk boil or it will overflow and make a big mess.
Prepare your tea cake by using a sharp knife to separate the chocolate-covered marshmallow dome from the biscuit base.
Pour your hot chocolate into your favourite mug. Add the marshmallow dome on top and serve the biscuit base on the side for dunking. You’re welcome.
From Blasta Books #16: MESSY by Aoife McElwain
