Peppermint Hot Chocolate
Chocolatey peppermint hot chocolate with whipped cream and marshmallows!
2 cups whole milk
2 tbsp granulated sugar
6 ounces dark chocolate chopped
1⁄2 tsp cornstarch
1⁄4 tsp vanilla extract
1⁄8 tsp peppermint extract or 2 peppermint candies, crushed
whipped cream optional
additional crushed peppermint candies for topping optional
Combine milk and sugar in a medium saucepan on stove over medium heat. Bring to a boil, whisking periodically.
Add chocolate and continue whisking. Then add cornstarch, still whisking.
When the cornstarch and chocolate are entirely melted, add vanilla, peppermint extract (or 2 crushed peppermint candies) and bring the mixture to a second boil. This will make it smooth and flavorful. Turn off the heat as soon as it starts to bubble.
Pour the hot chocolate immediately into two mugs. Top with whipped cream and marshmallows. Sprinkle with crushed peppermint candies.
Hot chocolate may be stored in the fridge for several days and reheated over medium-low heat.
You may use dark, bittersweet, semi-sweet or white chocolate. If using milk or white chocolate, reduce the amount of sugar in the recipe.
If using skim, 1% or 2% milk, use 1 1/2 cups of milk and 1/2 cup heavy cream.
Don’t like milk, try 2 cups of almond milk instead.
Stir in peanut butter, or add a pinch of sea salt, or try cinnamon and nutmeg.
Celebrate the season by adding bourbon, brandy, spiced rum, Irish cream or dry red wine to taste.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.