I used these peppermint chocolate squares. Plain chocolate could be substituted with around 3 tablespoons of finely chopped soft peppermint bits added.
Good quality heavy cream makes hot chocolate extra creamy…extra good!!
My 3 ounce taste test was too cute not to photograph.
Christmas is almost here! Not sure that I am ready for it but, at least it feels appropriate now that it has snowed for 2 days straight!
My favorite cold weather drink is hot chocolate. All of the flavor combos are so fun! Peppermint is one of my favs and it is so perfect for Christmas.
This recipe is the smoothest, creamiest hot chocolate! It is a combo of white chocolate , dark chocolate, dutch process cocoa, pure vanilla extract, whole milk, heavy cream, and a tad of sugar. Served with whipped cream and a peppermint stick! The peppermint flavor is mild here, if bold is your thing then definitely go for it and add however much you need! Soft peppermint sticks are easy to crush in the food processor or in a ziplock bag and a rolling pin:)
Peppermint Hot Chocolate
Ingredients
- 6 squares dark/white chocolate peppermint bark ghirardelli
- 1 tbsp dutch process high fat cocoa
- 1 tbsp sugar
- 1 tsp vanilla
- 4 cups organic whole milk
Instructions
- Add all ingredients to medium size saucepan.
- Heat should be medium/low. Just enough to melt chocolate. *careful with the milk! Scorched milk is yuck...*
- Allow to come to a simmer whisking all the while! This should take 8-10 minutes.
- Pour liquid into a blender and pulse once or twice to make extra frothy. Please be careful while doing this because it is super hot! This step is optional or a immersion blender works great too.
- Pour into 4 mugs. Top with whipped cream and a peppermint stick. Sprinkle on extra cocoa and enjoy!
Notes
A Favorite Recipe From Last Christmas:
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