12 Days of Sweets: Day 6
Hot chocolate has always been a “feel good” drink for me when I’m not feeling well. My oldest has started picking up on this trait and I’m more than happy to pull together a fresh batch for her. I’m very particular about hot chocolate, though. I don’t bother with the powdered version because I believe in eating or drinking anything sweet – it needs to be worth the calories. This recipe fits the bill creating a creamy, minty drink that makes me smile with every sip.
The trick to preventing the milk from over boiling or scorching is heating it over a very low heat. I put my heavy bottomed pot on my simmer burner and turn the heat all the way down. Shortly after the milk starts to warm I add in the chocolate. I do this to help bring the milk and chocolate up to the right temperature at the same time. Slowly whisking the mixture keeps the chocolate from scorching and melts it evenly. Once the hot chocolate has reached the right temperature I laden it into coffee mugs and enjoy the warm treat.
- 4 cups of milk
- 12 ounces of white chocolate chips
- 1 teaspoon of peppermint extract
- Whipped cream, sprinkles, marshmallows or peppermint sticks for garnish (optional)
- In a saucepan add milk, white chocolate and peppermint extract.
- Heat over low heat stirring constantly until chocolate has melted and the milk has reached desired temperature (use caution as this will boil and scorch quickly).
- Ladle into mugs and top with desired garnish.
This recipe yields approximately four servings. Discard any unused product.