Peppermint Hot Chocolate


I made this as an afterthought to a recent holiday dinner, but it’s really quite a star. My husband and I took sips at the same time and immediately locked eyes, then excited "mmm's" followed in unison. It was absolutely perfect. So perfect, in fact, that I'll be making it all month long. (But I'll be honest - this is a rich after-dinner treat. For a lighter touch, use skim milk instead of whole.) Don't, however, skimp and use Cool Whip. Get real, heavy whipping cream, and you'll thank me after you take a sip.

Peppermint Hot Chocolate

Bon Appetit ~ December 2008


1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 oz bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1/4 teaspoon peppermint extract
4 small candy canes (for garnish)


Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill.

Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in extract. Divide chocolate among mugs. Top with cream and garnish with candy canes.