Peppermint Hot Chocolate

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 cups/mugs
Save Recipe

Ingredients

2 1/2 cups whole milk

2 cups half-and-half

4 ounces semi-sweet chocolate, chopped

4 ounces bittersweet chocolate, chopped

2 tablespoons good cocoa powder, such as Pernigotti

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 teaspoon instant espresso powder (optional)

Candy canes

Sweetened Whipped Cream (recipe follows)

Sweetened Whipped Cream:

1 1/2 cups cold heavy cream

1/4 cup sugar

1 1/2 teaspoon pure vanilla extract

Directions

  1. Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs.
  2. Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot.

Sweetened Whipped Cream:

  1. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks.
  2. Yield: 1 1/2 cups
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mexican Hot Chocolate

Classic Hot Chocolate

Almost-Famous Peppermint Bark

Hot Buttered Rum

Chocolate Pie

Chocolate Ganache

Chocolate Cake in a Mug

Chocolate Lava Cakes