Warm the milk in a saucepan set over a medium heat.
As the milk starts to simmer, whisk in the sugar and cocoa powder. Return to a simmer and add the gingerbread biscuits and almonds.
Remove from the heat, cover, and set aside for 10 minutes.
After 10 minutes, pour into a blender and add the spices. Blend on high until smooth.
Reheat in the saucepan until just simmering. Divide between four glasses before serving.
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Entertain the kids these school holidays with this fun and bubbly biscuit recipe