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BETH’S PEPPERMINT HOT CHOCOLATE RECIPE
Serves 4-6
*CLICK HERE FOR CANDY CANE SPOONS http://amzn.to/1A0S16g
INGREDIENTS:
3 ½ cups of whole milk
½ cup of heavy cream
5 tbsp of unsweetened cocoa
4 tbsp powdered sugar
pinch of salt
FOR WHIPPED CREAM TOPPING:
1 cup heavy cream
1 tbsp powdered sugar
½ tsp of peppermint extract
2 candy canes, crushed
4-6 candy cane spoons (or regular candy canes for stirrers)
METHOD:
Prepare the whipped cream topping. In a bowl whip together 1 cup of heavy cream, powdered sugar, and peppermint extract. Transfer to a pastry bag fitted with a large star tip.
Then place 2 candy canes in a resealable bag, whack gently with a rolling pin to crush.
In a large saucepan, add milk and cream. To that add the cocoa and sugar and a pinch of salt. Heat on medium low until steaming.
Pour hot chocolate 2/3 of the way up the mug, pipe the whipped cream on top, sprinkle with the crushed candy canes and serve with a candy cane spoon.
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