Step 1

Combine all ingredients except marshmallows in 2 quart glass measures.

Step 2

Microwave on HIGH (100% power) for 8 to 10 minutes, stirring every 3 minutes.

Step 3

Top with marshmallows, if desired. *Leftover creamy hot chocolate can be stored in the refrigerator for up to 5 days, mix well and reheat before serving.

Step 1

Put the watermelon chunks, sugar and MILKMAID into a blender or food processor.

Step 2

Pulse until smooth.

Step 3

Pour into chilled glasses and serve decorated with melon balls on cocktail sticks.

Step 1

Beat Butter and sugar. Add eggs one at a time and beat well.

Step 2

Add MILKMAID (50g) in thin stream and beat.

Step 3

Sift flour and baking powder. Fold sifted flour to the above mixture.

Step 4

Mix warm water with Nescafe and MILKMAID and add this to the above mixture. Next, add Vanilla and mix well.

Step 5

Bake at 170°C for 25 - 30 minutes.