• 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


  1. 01

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

  2. 02

    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.

  3. 03

    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

  4. 04

    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.

  5. 05

    Enjoy the hot chocolate with the smores dippers.