Peppermint Hot Chocolate (quick and easy)
'Tis the season for Peppermint Hot Chocolate. It's simple to prepare, ready in 10 minutes and you can adjust the amount of sugar, mint and chocolate flavors.
Servings 3 cups
Ingredients
- 2 ¼ cups whole milk
- ¾ cup heavy cream
- ¼ to ⅓ cup sugar depending on what chocolate you use
- ¾ cup semisweet chocolate chopped chocolate bar or chips (I use Callebaut 811 semisweet callets and Ghirardelli intense chocolate bar)
- ½ teaspoon vanilla extract
- ¼ to ½ teaspoon peppermint extract or to taste (I use Nielsen Massey pure peppermint extract)
- mini marshmallows to serve
- candy canes whole and crushed
Instructions
- Heat 2 ¼ cups whole milk and ¾ cup heavy cream in a medium saucepan over medium heat until just warm. Don’t let it boil!
- Remove from the stove and stir in ¼ to ⅓ cup sugar and ¾ cup semisweet chocolate until they start to dissolve.
- Return to medium-low heat and continue stirring until the chocolate is melted and well integrated with the other ingredients.
- Remove the pan from the heat and stir in ½ teaspoon vanilla extract and ¼ to ½ teaspoon peppermint extract. If in doubt, start with the small amount. Taste and adjust.
- Pour into mugs, top with mini marshmallows and candy canes, whole and crushed, and enjoy!
Notes
Type of chocolate to use: regular semisweet chocolate chips or a 60-64% chocolate bar is the best overall option, especially if it's your first time. The higher the percentage, the less sugar the chocolate has. But always adjust the chocolate to your preference, as you can make it sweeter or less intense by using a chocolate bar with a lower cocoa percentage or some milk chocolate. I like dark hot chocolate, so I prefer 70% (sometimes higher).
Slow cookers are convenient for making large batches. Combine the ingredients, set the cooker on low, and let it simmer. Pour into cups and add the toppings.
