Tim Tam is a biscuit that has held a place in Kiwi pantry's for a very long time, and for just as long we have been enjoying the infamous Tim Tam slam - biting the opposite corner of one biscuit, then using it to slurp up your favourite hot drink.
Tim Tam have partnered with Adriano Zumbo (one of my absolute favourite patissiers!) to release four new Tim Tam types; red velvet, chocolate raspberry, salted caramel and coconut cream, so what better chance to create four equally delicious hot chocolates inspired by each of the new flavours! The PERFECT slammer combination.
All of these hot chocolates share one base, which act as the starting point for each of these delicious little cups. Once you've made this, you can keep it in the fridge for up to a week (which equals a week of heart warming hot chocolate ❤)
Hot Chocolate Base
Tim Tam have partnered with Adriano Zumbo (one of my absolute favourite patissiers!) to release four new Tim Tam types; red velvet, chocolate raspberry, salted caramel and coconut cream, so what better chance to create four equally delicious hot chocolates inspired by each of the new flavours! The PERFECT slammer combination.
All of these hot chocolates share one base, which act as the starting point for each of these delicious little cups. Once you've made this, you can keep it in the fridge for up to a week (which equals a week of heart warming hot chocolate ❤)
Hot Chocolate Base
- 150g good quality milk chocolate, roughly chopped
- 1/2 cup cream
- 1 1/2 cups whole milk
- 2tbsp good quality drinking chocolate
Chocolate Coconut Cream
To 1/4 cup of the chocolate base, add 2tbsp of coconut cream and 1 1/2 cups of whole milk. Bring to the boil in a small pot or in the microwave, and pour into serving glasses. Top with whipped cream (add 2tbsp of coconut cream when whipping the single cream for more coconut flavour), a sprinkling of dessicated coconut and chocolate shavings. Slam with the new chocolate coconut cream Tim Tam!
To 1/4 cup of the chocolate base, add 2tbsp of coconut cream and 1 1/2 cups of whole milk. Bring to the boil in a small pot or in the microwave, and pour into serving glasses. Top with whipped cream (add 2tbsp of coconut cream when whipping the single cream for more coconut flavour), a sprinkling of dessicated coconut and chocolate shavings. Slam with the new chocolate coconut cream Tim Tam!
Chocolate Raspberry
To 1/2 cup of the chocolate base, add 1 1/2 cups of whole milk (add 1tbsp of raspberry liquer for an adult treat). Bring to the boil in a small pot or in the microwave, and pour into serving glasses. Top with whipped cream, a generous spoonful of raspberry compote and chocolate shavings. Slam with the new dark chocolate raspberry Tim Tam!
To 1/2 cup of the chocolate base, add 1 1/2 cups of whole milk (add 1tbsp of raspberry liquer for an adult treat). Bring to the boil in a small pot or in the microwave, and pour into serving glasses. Top with whipped cream, a generous spoonful of raspberry compote and chocolate shavings. Slam with the new dark chocolate raspberry Tim Tam!
Salted Caramel
Take your favourite caramel sauce and season with salt to taste. Spoon some of the caramel into a piping bag or resealable bag, then squeeze around the top of the glass and leave to drip down the sides. To 1/4 cup of the chocolate base, add 1 1/2 cups of whole milk. Bring to the boil in a small pot or in the microwave, and pour carefully into serving glasses. Top with whipped cream, a drizzle of the additional caramel sauce and sea salt flakes. Slam with the new salted caramel Tim Tam!
Take your favourite caramel sauce and season with salt to taste. Spoon some of the caramel into a piping bag or resealable bag, then squeeze around the top of the glass and leave to drip down the sides. To 1/4 cup of the chocolate base, add 1 1/2 cups of whole milk. Bring to the boil in a small pot or in the microwave, and pour carefully into serving glasses. Top with whipped cream, a drizzle of the additional caramel sauce and sea salt flakes. Slam with the new salted caramel Tim Tam!
Red Velvet
Red velvet cakes are usually filled with colouring, but instead I decided to use the flavours to create the taste. To 1/4 cup of the chocolate base, add 2 cups of whole milk and 1tsp vanilla paste. Bring to the boil in a small pot or in the microwave, and pour carefully into serving glasses. Top with whipped cream that has cocoa powder and raspberry syrup folded through, a drizzle of the additional raspberry sauce and chocolate flakes. For a cream similar to cream cheese frosting, try marscapone cream instead. Slam with the new red velvet Tim Tam!
Red velvet cakes are usually filled with colouring, but instead I decided to use the flavours to create the taste. To 1/4 cup of the chocolate base, add 2 cups of whole milk and 1tsp vanilla paste. Bring to the boil in a small pot or in the microwave, and pour carefully into serving glasses. Top with whipped cream that has cocoa powder and raspberry syrup folded through, a drizzle of the additional raspberry sauce and chocolate flakes. For a cream similar to cream cheese frosting, try marscapone cream instead. Slam with the new red velvet Tim Tam!
What Tim Tam are you dying to try first? Have to say, salted caramel might be taking the lead in my books..
Rhiannon xx
Thank you to Tim Tam for making this post possible, all opinions, images and recipes are my own.
Rhiannon xx
Thank you to Tim Tam for making this post possible, all opinions, images and recipes are my own.