How To: Make The Yummiest Hot Chocolate

Okay, so if you don't already know I LOVE HOT CHOCOLATE so much!! Naturally, I've tried many over my short life so far! In the past few months I think I've found the best way to make them!

First, make the hot chocolate (it can be any one you like, I really love the Whittards White Hot Chocolate but here's I'm using a Clippers one). I usually heat up milk for about a minute and a half then put about 3/4 teaspoons of hot chocolate in and stir.

After this I put marshmallows in just to cover all the milk not to fill to the top of the mug otherwise they'll be no room for milk! I put marshmallows in before the cream as they go all gooey and sweet as they melt in the mug of chocolate!

Then, squirt some cream on top in whatever fashion (I am CLEARLY no professional in doing this, but then I think it's just going to be devoured anyway so why does it matter!?). Lastly, pop some marshmallows on and enjoy!

Abi :)

Recipe: Millionaires Shortbread

If you follow me on Twitter you'll know that earlier this week I made Millionaires Shortbread, as it was a first for me I thought I'd blog while I baked! (If you don't follow me on Twitter I'll leave the link to my page HERE)

YOU WILL NEED:

160g plain flour

60g caster sugar

215g unsalted butter

397g tin condensed milk

100g light soft brown sugar

2 tablespoons golden syrup

150g milk chocolate

100g white chocolate 

This is where I got the recipe from!

Firstly, preheat your oven to 180C (fan 160C, gas 4). Then in a food processor whizz 115g butter, flour, caster sugar until it's like a breadcrumby doughy mixture.

Then line a square tin with baking paper and spread the mixture into the tin evenly and prick with a fork. Leave to chill in the fridge for 20 minutes and then put in the oven for 30 minutes (until golden).

Pre fridge

Post oven!

Next melt the remaining butter, golden syrup, condensed milk and light brown soft sugar and boil it for 5-8 minutes whilst stirring at all times. STAND BACK AS THIS SPITS! Also, stir in the same direction because if you change the way you stir, the mixture catches as I found out! Pour the mixture over the shortbread and cool for 30 minutes.

As you can see I caught some of the mixture in the pan but it's only sugar so doesn't matter

Finally melt the milk chocolate and pour it onto the caramel and then melt the white chocolate and use a fork or skewer to make pretty swirls in it! Chill for around 2 hours.

Once out of the fridge cut the Millionaires Shortbread up, I divided mine into 10 pieces but the shortbread is quite rich and filling with the caramel and chocolate so I made lots of little squares instead, I'd say minimum of 10-12 pieces!

The end result!

I love millionaires shortbread and really enjoyed making (and eating) these! 

Abi :)