Peppermint Bliss Hot Chocolate
When temperatures plummet and the snow falls, hot chocolate is the ultimate hand warmer
“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. 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 BLISS HOT CHOCOLATE
- 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
- Candy Cane, whole or crushed
- 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.
- Optional: Add candy cane pieces or a whole candy cane for stirring, or both!