Earlier this month, Ashley Pahl of She Makes a Home posted a recipe on her blog for homemade hot coco topped with peppermint whipped cream. It sounded so soothing and delicious that I bookmarked the recipe. So last week when I was housebound during a two-day ice storm, I decided to give it a try.
Unfortunately, I didn’t have all the ingredients on hand to make Ashley’s hot chocolate recipe–and there was no way I was braving the ice storm–so I used my recipe for hot chocolate and topped it with Ashley’s recipe for peppermint whipped cream, which she has graciously allowed me to share with all of you.
Give this recipe a try during the next bout of inclement weather in your area. It will delight your tastebuds and warm your bones.
Basic Hot Chocolate
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 1 T. sugar
- 3 ounces (3 full squares) semisweet chocolate, finely chopped
- 1/2 tsp. vanilla
- Dash of salt
In a saucepan over medium heat, combine the milk, cream, and sugar just until a skin forms on the top of the surface, about 8 minutes (don’t let the mixture reach a simmer). Remove the pan from the heat; add the chocolate and set aside until the chocolate has melted, about 1 minute. Whisk the mixture until the chocolate is incorporated. (The mixture will be mottled with small pieces of chocolate.) Return the pan to medium heat and cook until the chocolate shards melt, whisking often, about 5 minutes. Remove from the heat and whisk in the vanilla extract. Pour into mugs, top with peppermint whipped cream, and serve immediately.
Peppermint Whipped Cream
- 8 ounces heavy whipping cream
- 2 tablespoons powered (confectioner’s) sugar
- 1 tablespoon peppermint extract (it sounds like a lot but it’s not overwhelming)
Mix the whipping cream with a beater until it forms soft peaks. Add the powered sugar and peppermint extract. Beat again to incorporate fully.