2 shots brewed Jacobs Gold Freeze Dried Instant

2 cups milk

¼ cup cocoa powder

2 tbsp chocolate syrup + ¼ cup for topping

2 tbsp sugar

10 coconut biscuits

150g mini marshmallows

80g milk chocolate


Heat the milk in a saucepan until hot, remove from the heat, and add the cocoa powder, chocolate syrup and sugar. Stir until combined.


Place two ginger biscuits in a zip lock bag and crush with a rolling pin until fine. Dip the rim of the glasses/ mugs in chocolate syrup then dip into the crushed biscuits.


Add a shot of Jacobs coffee in each mug, followed by the hot chocolate. Top with a few marshmallows and caramelize with a blow torch. Drizzle over the remaining chocolate syrup


Make the smores dippers by sandwiching a few marshmallows and two pieces of chocolate between two coconut biscuits. Arrange on a plate and place in the microwave for 30secs+ until melted.


Enjoy the hot chocolate with the smores dippers.