Erica Lea on Dec 12th 2012
For some reason, I have been averse to pairing mint with chocolate my whole life. Whenever someone would order a mint mocha or mint chocolate chip ice cream I would inwardly shake my head in wonderment. Why ruin perfectly good chocolate with mint?
But I heard people raving about the peppermint hot chocolate at Starbucks. Could I be wrong in my presumption? I decided to give this mint-and-chocolate thing a try.
Am I ever glad I did. The fresh, strong flavor of peppermint lightens the rich, heavy hot chocolate perfectly. Which means you can drink more of this scrumptious beverage without feeling overwhelmed by the creaminess.
- The original recipe suggests chopping your chocolate, but I just used chocolate chips and they melted perfectly.
- The OR also directs you to bring the milk/cream to a boil and add it to the chocolate. I just put it all in a pot and let it melt together. Worked wonderfully!
- The peppermint flavor that I used left little grease puddles at the top of my hot chocolate. If you’re a purist, go for a non oil-based flavoring.
- I added a few drops of the peppermint flavoring to the whipped cream just for kicks. I highly recommend it.
- 1 cup chilled heavy whipping cream, divided
- 1 teaspoon + 2 tablespoons sugar or sweetener of choice
- 2 cups whole milk
- 4 ounces bittersweet chocolate chips or chocolate bar, chopped
- 1/4-1/2 teaspoon peppermint flavor
- candy canes, for garnish
1) Place 1/2 cup cream, 2 tablespoons sugar, the milk and chocolate in a small, heavy-bottomed saucepan. Cook over medium heat, whisking constantly, until the chocolate has completely melted and is smooth. Remove from heat and stir in the peppermint flavor.
2) In a small bowl, beat the remaining 1/2 cup chilled cream with a few drops of peppermint flavor (optional) until soft peaks form.
3) Serve the hot chocolate with whipped cream and a sprinkling of crushed candy canes. Enjoy!
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