Peppermint White Hot Chocolate It’s time for some hot chocolate now that the weather is getting colder. With a hint of peppermint, this Peppermint White Hot Chocolate has a robust white chocolate flavor. This is the ideal holiday drink, served with homemade whipped cream and crushed candy canes!
Every coffee chain currently offers a peppermint beverage on the menu. To be honest, I don’t particularly like peppermint or drinks with a peppermint flavor. It is not at all that I dislike it. I truly do appreciate peppermint seasoned treats in little amounts particularly over special times of year (like these Peppermint Macarons are a #1)! I don’t like them when the flavor becomes too strong at times.
Therefore, when I want to indulge in something peppermint-flavored during the holidays, I make this Peppermint White Chocolate at home. To maintain the subtle flavor without being overpowering, I add just enough peppermint extract. The flavor of peppermint is very strong, and if you drink a little too much of the extract, it can taste like toothpaste (I’ve been there, done that).
Sarvesh loves white hot cocoa so this most certainly makes a brilliant treat for him to appreciate too. It’s a breeze to make this white hot chocolate. Milk (or cream if you want it to be creamier), some white chocolate, peppermint extract, and vanilla extract are all you need. Although vanilla extract is optional, I enjoy using it because it helps to balance the drink’s overall peppermint flavor.
Instructions by Step 1: Heat 1 and 1/2 cups of whole milk in a medium-sized pan. If you want, you can also use skim milk.
2-After that, add half a cup of heavy cream. Additionally, you can use only two cups of whole milk. It just gets creamier and richer when heavy cream is added.
3. Add four ounces of white chocolate, chopped, to the milk and cream mixture.
4- Add one-fourth of a teaspoon each of vanilla and peppermint extracts. If you want, you can use twice as much peppermint extract and skip the vanilla extract. This amount works well for me because I only like mild peppermint flavor.
5- Use a wire whisk to stir until the hot chocolate is thoroughly heated through, the chocolate has melted, and everything is well combined. There’s compelling reason need to heat up the blend yet heat it up well and afterward eliminate the dish from heat.
6-Apply a small amount of honey to the rim of your serving glass or mug. Because we used honey, the candy cane will stick to the rim if you dip it in a plate of crushed candy cane. This step is only necessary for presentation, so you can skip it if you want.
7: Pour the white hot chocolate with peppermint flavor into a serving mug.
8: Decorate with whipped cream and additional candy cane pieces. Serve immediately Serving Tip: I like to decorate the mug in which I serve the drink with some crushed candy canes to give it a festive look. Although it doesn’t have to be done, it does give it a Christmassy feel.
Make use of a mortar and pestle to break up some candy canes. Then, apply some honey or corn syrup to the mug’s rim. Dip that rim in a candy cane-crushed plate. The candy canes that have been crushed will adhere to the rim. Now, pour the hot chocolate into the mug and top it with some fresh whipped cream and more candy canes that have been crushed.
Before serving, you can even decorate the mug with a candy cane. That certainly makes it appear festive, doesn’t it?
The use of vanilla extract is not required. It balances out the peppermint extract, so I like to add it, but you can leave it out.
Add 1/2 teaspoon peppermint extract for a more potent peppermint flavor. That is a little too much for me, so I only use 1/4 teaspoon.
You can use only whole milk in this recipe; adding cream makes it creamier and richer, but it works just as well. Even half and half can be used.
In the event that you seriously hate white chocolate and need to make a peppermint hot cocoa, you can utilize customary or dull chocolate here.
Cooking Time: 10 minutes Total Time: 10 minutes Course: Beverage Cuisine American Servings: 2 Calories: 536 kcal: 1 and 1/2 cups milk (I used whole milk): 1/2 cup heavy cream: 4 oz. white chocolate broken into pieces: 1/4 teaspoon each of peppermint and vanilla extracts: crushed candy canes to serve: whipped cream to serve: In a pan, heat the milk and cream over medium heat. Additionally, you can use only two cups of whole milk. It just gets creamier and richer when heavy cream is added.
Add four ounces of chopped white chocolate to the milk and cream mixture as well.
Vanilla and peppermint extracts, if any, should be added. Using a wire whisk, stir until the hot chocolate is thoroughly heated through, the chocolate has melted, and everything is well combined. The mixture should be thoroughly heated before being taken off the heat in the pan. There is no need to boil it.
Apply some honey to the rim of your serving glass to give it a festive look. Because we used honey, the candy cane will stick to the rim if you dip it in a plate of crushed candy cane.
Fill a serving mug with the peppermint white hot chocolate. Whip cream and additional candy cane pieces should be added to the top. Serve right away, and enjoy!
If you don’t want to use vanilla extract, you can. Although it is optional, I enjoy using it because it helps to balance the peppermint flavor.
In this recipe, you can use only milk. The hot chocolate becomes creamier and richer when heavy cream is added.
Calories: 536 kcal of carbs: 53 g of protein: 11g
Fat: 30g
Soaked Fat: 18 mg of cholesterol: 39 mg of sodium: 64 mg of potassium: 524 mg of sugar: 54 g of vitamin A: Calcium 395 IU: 417 mg of iron 0.2mg
