Christmas Spiced Hot Chocolate & Crookie Dipper
by Northern Life
Festive food traditions take on a playful spin as we explore inventive twists on yuletide favourites!
Make your festive season extra cosy with this indulgent Christmas Spiced Hot Chocolate and Crookie Dipper. A decadent twist on tradition, buttery croissants are filled with homemade chocolate chip cookie dough and baked to golden perfection. Paired with a rich, velvety spiced hot chocolate infused with cinnamon, star anise, and mixed spice, it’s a festive treat made for two. Top with whipped cream and grated chocolate for the ultimate holiday indulgence! Perfect for cold winter nights by the fire.
Serves 2 Prep 40 mins Cook 15 mins
Ingredients
For the Cookie Dough
- 125 g butter, softened
- 100 g light brown sugar
- 100 g caster sugar
- 1 free range egg, beaten
- Pinch of salt
- 150g chocolate chips
- 2 Booths croissants
For the Hot Chocolate
- 500ml of full fat or semi skimmed milk 2tsp of demerara sugar
- Star anise
- Cinnamon stick
- 1⁄2 tsp mixed spice
- 2 tbsp cocoa powder
- 1 tbsp whipped or squirty cream
- 25g milk chocolate, grated
Method
- Preheat the oven to 190 degrees / Fan 170/ 374 F/ gas mark 4.
- Cream together the butter and both sugars until light and fluffy.
- Add the egg slowly and continue to mix.
- Add the flour, salt and chocolate chips and bring the mixture together until a smooth dough.
- Cut the croissants in half and add a few bite sized pieces of the dough inside. Place them onto a baking tray and dot a few more pieces of dough on top of the crossiants.
- Bake in oven for 6 minutes then remove and set aside to cool.
- To make the hot chocolate, heat the milk, sugar and spices into a saucepan until it boils.
- Add the cocoa powder and whisk until smooth and velvety,
- Remove the star anise and cinnamon stick and pour into a suitable mug or glass.
- Serve with whipped cream, grated chocolate and the “crookie.”
Credit: Booths
NorthernLife Dec/Jan/Feb 24/25
