Description
For a child-friendly beverage, replace the creme de menthe with 1 teaspoon peppermint extract. Instead of spiked whipped cream, top with marshmallows and crushed candy canes.
Ingredients
- FOR THE HOT CHOCOLATE:
- 1 ounce, weight Semisweet Chocolate, Shaved Or Finely Chopped
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 cup Milk
- 1 Tablespoon Granulated Sugar
- 1 pinch Salt
- 1 ounce, fluid Creme De Menthe
- FOR THE SPIKED WHIPPED CREAM:
- 1 cup Whipping Cream
- 6 Tablespoons Granulated Sugar
- 2-½ ounces, fluid Creme De Menthe
Preparation
In a small saucepan, melt the chocolate, cocoa powder and 1/2 of the milk over low heat. Stir continuously until the chocolate is completely melted.
Add the rest of the milk, the sugar and the salt. Stir, then allow to gently heat the rest of the way through. Stir in the creme de menthe, then remove the pan from the heat. Pour into a mug and top with peppermint-spiked whipped cream (recipe follows).
For the Peppermint-Spiked Whipped Cream:
Chill a mixing bowl. I’ve found that 5 minutes in the freezer does the trick. With a stand mixer fitted with the whisk attachment or an electric mixer, beat the cream in the chilled bowl until soft peaks form (so when you lift the mixer out of the bowl, the whipped cream should fall into a curved peak and hold its shape).
Add the sugar and creme de menthe and beat just until the whipped cream is a uniform light green color from the creme de menthe.
