Ingredients For the Hot Chocolate:
2 cups whole milk (or your preferred milk alternative)
1/2 cup heavy cream
1/4 cup dark chocolate (chopped)
1/4 cup white chocolate (chopped)
1 tablespoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 tablespoon sugar (or more to taste)
For the Toppings:
Whipped cream (preferably homemade)
Crushed candy canes
Mini marshmallows
White chocolate shavings
Red and green sprinkles
Peppermint candy canes (whole or broken into small pieces)
Optional Garnishes:
Cinnamon stick
Dark chocolate curls
Christmas cookie crumbs
Instructions:
Heat the Milk and Cream:
In a medium saucepan, combine the milk and heavy cream over medium heat. Stir occasionally until it's steaming but not boiling.
Add the Chocolate:
Once the milk is hot, add the dark chocolate, white chocolate, and cocoa powder. Stir continuously until the chocolate melts and is fully combined.
Sweeten and Flavor:
Stir in the sugar, vanilla extract, and peppermint extract. Taste and adjust sweetness if needed. Let it simmer on low for about 2 minutes while stirring.
Whipped Cream Snowcap:
While the hot chocolate is warming, whip up some fresh whipped cream. You can either whisk heavy cream and sugar until soft peaks form or use pre-made whipped cream.
In a bowl, mix some crushed candy canes with the whipped cream to add a peppermint crunch. Set aside for topping.
Serve and Decorate:
Pour the hot chocolate into festive mugs.
Top generously with your peppermint whipped cream snowcap.
Sprinkle with crushed candy canes, mini marshmallows, and white chocolate shavings.
Add a candy cane or a cinnamon stick for stirring.
Finish with red and green sprinkles for a Christmas sparkle.
Candy Cane Swirl:
Take a whole candy cane and gently stir the hot chocolate in the mug for a little extra minty flavor and fun!
Optional Variations:
Spiked version: Add a splash of peppermint schnapps or Bailey's for an adult twist.
Vegan version: Use coconut or almond milk, vegan chocolate, and coconut whipped cream.
32 views
Sep 22