Sometimes when the world seems to deal you it’s worst hand or when it’s ridiculously cold outside or even when you scrape your knee… hot chocolate is the best cure for all that ails you.
Don’t believe me? Give this one a try and get back to me.
Best part? You can go crazy with the toppings or flavoring of the whipped cream. The cream is your oyster.
Ew, remind me not to ever EVER reference ‘cream’ and ‘oyster’ in the same sentence again. Cringe.
Are you still with me? Good. It’s day 9 of my Christmas Extravaganza and if you’re just now joining me (welcome!) scroll back and catch up on days 1-8. You’ll thank me. Again.
Candy Manor Peppermint Hot Chocolate
Adapted from Lora Brody’s “Chocolate American Style” via Ezra Poundcake
Makes 4 to 6 servings
1 cup (8 ounces) heavy cream, chilled
2 tablespoons powdered sugar
3 ounces unsweetened chocolate, grated (I used bittersweet)
1 quart (32 ounces) whole milk
1/3 cup (3 ounces) sugar
1/3 cup (3 ounces) boiling water
1 teaspoon vanilla extract
1 teaspoon peppermint extract (recommended: Boyajian)
Crushed candy cane, garnish
Chocolate shavings, garnish
1. For the Whipped Cream: Place the cream, powdered sugar in a chilled mixing bowl, and beat on high speed until soft peaks form. Refrigerate the whipped cream.
2. For the Hot Chocolate: Place the chocolate in a 2 1/2-quart metal mixing bowl. Place the bowl over (but not touching) a pan of simmering water. (The bowl will seem large, but you need the space to mix in the milk.) Stir the chocolate occasionally with a rubber spatula.
3. In the meantime, pour the milk into a heavy-bottomed 2-quart saucepan. Whisk in the sugar and cook over medium heat, stirring occasionally, until the milk begins to simmer and bubbles form around the edge. Turn off the heat.
4. When the chocolate has melted, reduce the heat so the water under the pan barely simmers. Pour the 1/3 cup of boiling water into the melted chocolate, and whisk or beat with an electric mixer until smooth. Dribble in the hot milk mixture as you whisk. When the ingredients are well incorporated, remove the bowl from the water bath, and stir in the vanilla and peppermint.
5. To serve, ladle the hot chocolate into mugs, and top with a generous dollop of the whipped cream. Garnish with crushed candy canes and chocolate shavings.
Notes: The whipped cream can be infused with peppermint extract and crushed candy canes. Just include 1/4 teaspoon peppermint extract (recommended: Boyajian) with the other ingredients and fold in 2 tablespoons crushed peppermint candy at the end.
This is not shipping safe, but do share this with someone you love 🙂