Simple Peppermint Hot Chocolate

Friday, December 21, 2012


 I felt a little ridiculous making hot chocolate earlier while wearing a sundress and watching the sunset... but we are in the Christmas spirit and this is too good and way too easy not to share! This is inspired by the hot chocolate Ahn and I drank in Italy. It literally looked and tasted like thick, creamy melted chocolate -- and I have not forgotten it after all these years! I made mine a little bit healthier with less chocolate and less fatty milk, but still as delicious.

{It was gorgeous earlier tonight!}

Simple Peppermint Hot Chocolate
{per serving}

1.5 - 2 oz good, quality peppermint chocolate {I used Ghirardelli's peppermint bark}
1 1/2 C milk {your choice! I used 1%}
1/2 candy cane or peppermint stick
Whipped Cream:
1 small carton heaving whipping cream
1/2 C sugar
1 T vanilla extract

To make the whipped cream ahead of time: using an electric mixer, combine the whipping cream, sugar and vanilla until stiff peaks form. Transfer the whipped cream into an oiled 9x9 or small baking pan and place in the freezer. Once it's frozen, use your favorite cookie cutter, or simply skip the freezer step and use fresh whipped cream on top of your hot chocolate.

In a small saucepan over medium low heat, melt the chocolate pieces. You can use all peppermint bark, or add some milk chocolate chips in too -- or if you don't have access to peppermint bark you can use plain milk chocolate and melt in some candy cane or leave the peppermint out altogether. It's up to you! Whatever you decide, make sure your chocolate is high quality. I like the all-natural Ghirardelli milk chocolate chips or pieces of Lindt. {Spoken by a chocoholic!} Stir the chocolate pieces the entire time it's on the stove. Once it's broken down and there's only a few lumps left, take the saucepan off the heat and continue stirring until all of the chocolate is melted. This will prevent your chocolate from burning or becoming like paste.

Pour in the milk and return the saucepan to the heat, stirring rigorously until the chocolate is incorporated in the milk and it's hot. Serve immediately. Add a cut-out of whipped cream {or fresh dollop} and sprinkle on smashed candy cane pieces. Enjoy (:

Merriest Christmas weekend!!

8 comments:

  1. Perfect hot chocolate! Merry Christmas to you and Cam!!!!

    -Christine

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  2. I made this exact same thing with Trader Joes peppermint bark baking chips. I was planning to make cookies but whoopsie. Have the merriest of Christmases!

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  3. Oh how I wish I could explain to Italians that enjoying hot chocolate doesn't mean you need to eat it with a spoon! I was craving hot coco on a cold day, so I went the the bar next door and ordered some, ready to sip it while reading a book. Only to my surprise, I had to "sip" it off my spoon since it was so thick! Oh, Italians!

    I may need to try yours when I go back...and may take some to the bar next door :)

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  4. This looks so good!

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  5. YUM! I making making this ASAP. Merry merry merry Christmas to you and your family :)

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  6. This looks delicious!!!! <3

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  7. This looks delicious and I can't get enough of the lighting in the photos - just beautiful!!

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  8. I'm a huge fan of creamy, thick hot chocolate in winter, although I just realized that I haven't had a cup of it so far this winter! Thanks for sharing this recipe, it souns SO delicious.

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