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Peppermint Hot Chocolate

When temperature plummet and snow falls, hot chocolate is a necessity.

When the children were small they would excitedly fly outdoors to the backyard winter wonderland to build a snowman. After they were satisfied they had created the best one on the block they came in the back door shedding hats, gloves, coat and boots. While their wet clothes dried by the fire, they sipped hot cocoa loaded up with whipped cream and marshmallows, their cold hands happy to be holding warm mugs.
My sweet three aren’t small any longer, as a matter of fact the eldest now lives on his own, but they still love to gather round on a chilly winters’ night and sip hot cocoa out of really big mugs.
The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate
― Sandra Boynton
The first chocolate beverage is believed to have been created by the Aztecs around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD.[2] The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata densa served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.  ~~Thank you Wikipedia

Peppermint Hot Chocolate

Red knitted mug filled with hot chocolate and marshmallows on woIngredients

4 Servings

  • 1 cup chilled heavy whipping cream, divided
  • 1 teaspoon plus 2 tablespoons sugar
  • 2 cups whole milk
  • 4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
  • 1/4 teaspoon Nielson-Massey Pure Peppermint Extract

Directions

Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover and chill.

Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat, add chocolate and whisk until smooth. Whisk in extract. Ladle into mugs and top with cream


Pure Peppermint Extract (Sample was received)

peppermint-extractPeppermint, and its use in candy canes, ice creams and cookies, has long been a favorite of the holiday season, but its culinary uses don’t have to end with the return of spring. Crafted from the finest mint oils under the strictest quality standards, our Pure Peppermint Extract is perfect for flavoring teas and complementing chocolate in cakes, icings and ice cream. And, for a refreshing delight, add to savory dishes such as pork, lamb and poultry.

Available in 2- and 4-ounce bottles. This product is Kosher and Gluten-Free Certified as well as All-Natural, Allergen-Free and GMO-Free.

Ingredients: Alcohol, Peppermint Oil.

About Basil & Salt Magazine (769 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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