I may never need to go to Starbucks again. Ok, that’s a lie. But thanks to the latest SarahJazz concoction, I’ve at least been able to cut my visits down to just a couple of times a week. Over the past week, my dear friend Kristen Snyder and I have perfected this beautiful cup of deliciousness. Ladies and gentlemen, I give you…
Is there anything more relaxing than taking your frustrations out on lots of innocent little peppermints with a sweet friend on a dreary winter afternoon? I think not. You NEED to make this. A.S.A.P.
Peppermint Hot Chocolate
adapted from The Pastry Affair‘s recipe
2 C. fat-free milk
½ C. fat-free half & half
½ C. semi-sweet chocolate chips (I prefer Ghirardelli)
¼ tsp. peppermint extract
Peppermint candy, crushed for garnish
Hershey’s dark chocolate bar
In a double boiler (Ok, I just lost half of you…assuming there’s more than one person reading this. Don’t be scared or intimidated. It’s really no big deal. If you don’t have a double boiler, just put water in a large pan and set a smaller pan in it that will hold your milk. This way, the milk won’t stick and do nasty things such as curdle. Eww. I just said curdle.)
So, if you’re still with me…in a double boiler over medium-high heat, bring milk and half & half just about to a boil. Turn heat down to low and stir in chocolate chips and peppermint extract until silky smooth.
For garnish: Crush peppermints and melt additional chocolate chips. Dip rims of mugs into the chocolate and dip immediately into crushed peppermint pieces.
Carefully pour hot chocolate into your beautiful mug and top with whipped cream. Top it all off with some lovely chocolate curls by shaving the chocolate bar with a carrot peeler.
Makes 3 small mugs of hot chocolate. Or 2 large ones if you’re pigs like Kristen and I.
I will no doubt think of you, Kristen Snyder, every time I make a cup of peppermint hot chocolate. Happy Birthday!