(Photography: Tim Roberts, styling: Michele Cranston, recipe: Steph de Sousa)
Use up leftover Easter eggs and make this deliciously festive hot chocolate created by Steph de Sousa!
This Easter hot chocolate is next-level indulgence! We’re talking rich, velvety hot choccie made with real chocolate eggs, topped with clouds of marshmallow, a swirl of whipped cream, and a sprinkle of crushed mini eggs. It’s like Easter in a mug. Talk about the perfect Easter treat!
Ingredients
Method
Step 1
Heat milk and cocoa powder in a saucepan on medium heat until almost boiling. Remove from heat.
Step 2
Crush hollow chocolate eggs and divide between two mugs.
Step 3
Pour hot milk over crushed chocolate and stir for 30 seconds until smooth.
Step 4
Serve topped with whipped cream, marshmallows and crushed mini eggs.
