For the Peppermint Hot Chocolate:
3 cups milk
1 cup whipping cream
12 ounces finely chopped semi-sweet chocolate
1/2-1 teaspoon peppermint extract, to taste
For the Cocoa Whipped Cream:
3/4 cups heavy cream
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
To make the peppermint hot chocolate, combine the milk, cream and salt in a medium saucepan over medium heat. Heat up the milk, stirring occasionally, and bring it to a simmer.
Once simmering, remove the pan from the heat and add the chopped chocolate. Whisk everything together until the chocolate melts and the drink is creamy and smooth. Whisk in 1/2 teaspoon peppermint extract, taste it, and add more extract if desired, to get your ideal flavor.
To make the cocoa whipped cream, combine all ingredients in a mixing bowl and whip on medium-high speed until soft peaks form.
Serve the hot chocolate with a big dollop of cocoa whipped cream on top. The hot chocolate can be made ahead of time and kept in a container in the refrigerator until you’re ready to enjoy it, then reheat in the microwave or on the stove.
Courtesy of Elizabeth LaBau, Sugar Hero!