Steps
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.