Seriously decadent hot chocolate made with dark chocolate, cocoa, and peppermint extract. A winter favorite everyone will love!
A very happy Monday to you all! I am blogging from Boston today, and will be for the next three weeks. To everyone that traveled over this weekend, I hope you got home safe and sound. And to those yet to travel, good luck!
I want to keep this post short and sweet, because god knows how much last-minute shopping everyone still has to do. Or how much wrapping. Or, in my case, how much baking.
Center stage today we have this glorious hot chocolate. Specifically, the ultimate peppermint hot chocolate. As I was recipe testing this baby, my goal was to make it as thick and creamy as possible. One of the worst things in life is when you order hot chocolate and it is watery and flavorless. And the saddest part is, this happens all too often.
So rich and creamy is the name of the game here. And flavorful. And downright amazing. The dark chocolate gives a great depth of flavor, while the cocoa and cornstarch thicken everything nicely. The peppermint extract takes things up an extra notch to hot chocolate heaven.
I could barely stop sipping it during its photo shoot. It took a lot of restraint. So just know if you make this, the odds are you won’t be able to not finish it. But hey, there’s nothing wrong with that.
A very merry Christmas to you all. I hope you have wonderful, wonderful holidays with your families and friends. Be back on Friday with some more delicious treats!
- 2 1/2 cups whole milk
- 5 oz dark chocolate, chopped
- 1 tablespoon dutch cocoa powder
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Whipped cream and crushed peppermint candies for decorating (optional)
- Pour milk into a small pot and heat over medium-low heat for about 3 minutes. Never allow the milk to boil. You want to heat it just enough so it's under scalding.
- After 3 minutes, pour in chocolate, cocoa powder, brown sugar, cornstarch, and both extracts. Use a spatula or whisk to stir every 10 seconds or so. At first the mixture will be grainy, but as the chocolate cools the color will deepen and everything will come together. Heat for around 5 minutes until thick and creamy.
- Pour into 2 mugs and top with whipped cream and crushed peppermint extract. Serve immediately!