Peppermint Hot Chocolate With Peppermint Crunch and Whipped Cream
Submitted by: Michael C.
This cocoa combines semisweet chocolate with mint, creme de menthe, vanilla beans and vanilla, whole milk and whipping cream.
Ingredients
- Heavy cream 1/2 cup
- Whole milk 3 cups
- Fresh mint, chopped 2 tbsp.
- Semi-sweet chocolate 6 oz.
- Creme de menthe 1 tsp.
- Vanilla extract 1/2 tsp.
- Sea salt 1/8 tsp.
- Vanilla bean seeds from 1 bean
- Whipped cream topping 1 can
- Candy Cane, crushed 2 tbsp.
- Chocolate shavings 3 tbsp.
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Method
Combine the cream and milk in a medium-sized microwaveable bowl. Microwave on high heat for 3-4 minutes until nearly boiling. Add the mint and cover with foil. Let sit for 15 minutes then strain. Microwave again on high heat for 2-3 minutes to heat almost to boiling. While cream mixture heats, chop the chocolate finely and combine with the creme de menthe, vanilla, sea salt and vanilla bean seeds in a small bowl. Set aside. Pour some cream over chocolate. Whisk to combine. Add to remaining mixture. Heat again in the microwave for 30-40 seconds longer. Pour into 6 decorative coffee glasses. Top with whipped cream topping. Sprinkle with the crushed candy canes and chocolate shavings. Serve.
Notes: This is another tasty hot chocolate recipe for your files. It's great for the holidays.
Number of Servings: 6 servings
Submitted by: Michael C. ( See all of Michael C. Recipes )
