Peppermint Hot Chocolate With Whipped Cream Recipes

PEPPERMINT HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until steaming. Add chocolate; whisk until smooth. Stir in peppermint extract. , In a large bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream. Sprinkle with additional candies if desired.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT HOT CHOCOLATE

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs.
• Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks.
• Yield: 1 1/2 cups

PEPPERMINT HOT CHOCOLATE WITH WHIPPED CREAM

Steps:

• Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat.
• Scrape in seeds from vanilla beans.
• Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth.
• Mix in 1/2 teaspoon extract.
• Ladle hot chocolate into mugs. Top with whipped cream.

PEPPERMINT HOT CHOCOLATE WITH WHIPPED CREAM

Steps:

• Whip cream, 1 tablespoon sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat. Scrape in seeds from vanilla beans; add beans. Reduce heat to low. Add chocolate, cocoa and 6 tablespoons sugar; whisk until smooth. Mix in 1/2 teaspoon extract. Ladle hot chocolate into mugs. Top with whipped cream.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
• Remove from heat and stir in peppermint extract.
• Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy., Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.