Ingredients

• 135 g Candy Cane Smash Bark (reserve 2 small pieces for decorating)

• ½ cup (125 ml) cream

• 2 cups (500 ml) milk

• ¼–½ teaspoon peppermint essence (to taste)

• Whipped cream, for topping

• Mini marshmallows

• Crushed candy cane

• 2 whole candy canes, for serving

Method

1. Place roughly 110–115 g of the Candy Cane Smash Bark into a small saucepan. Add the cream and warm gently over low heat, stirring until the chocolate is fully melted and smooth. Remove from heat and stir in the peppermint essence.

2. Pour the melted chocolate mixture into a jug or bowl. Add the warm milk and whisk until fully combined. Taste and adjust peppermint essence if needed.

3. Refrigerate the mixture until completely cold. (For faster cooling, place the jug in an ice bath and stir occasionally.)

4. Once chilled, divide the iced chocolate between two 300 ml glasses. Top each drink with whipped cream and mini marshmallows. Sprinkle over crushed candy cane for extra texture.

5. Add a candy cane to the side of each glass and finish with one piece of Candy Cane Smash Bark.