Saturday, December 13, 2014

Hot Cocoa with Peppermint Whipped Cream

Happy National Cocoa Day!
Nothing beats sitting by the fire with a warm, fuzzy blanket and a steaming mug of cocoa.  One of the perks of of the few perks.  Ha! Overall, our December has been one without the sun.  Lots of dreary days.  Sunless days start to wear on a person.  But let me tell you, you drink a cup of this rich cocoa and it is like an elixir to cure all that ails you, especially the sunless blues!

The recipe I use is so rich and chocolatey.  It reminds me of the chocolat chaud we had at Angelina's, a famous restuartant in Paris close to the Louvre.  LIQUID CHOCOLATE!  Could there be anything more perfect on Earth?  Maybe Willy Wonka's chocolate river would be better, but we all know where that leads.  Anyhow, I digress.  Back to the best recipe for Hot Cocoa with Peppermint Whip Cream!

In a large pot, measure out the ingredients per cup of hot cocoa you need.

Ingredients for each cup of hot cocoa:
3 Tbsp sugar
3 Tbsp cocoa
3/4 cup milk
1/4 cup heavy cream
1 1/2 Tbsp chocolate chips
In a large pot, mix together sugar, cocoa, milk and heavy cream.  Bring to a simmer of medium high heat.  Whisk in chocolate chips.  Serve with peppermint whipped cream.
Ingredients for peppermint whipped cream:
1 1/2 cups heavy whipping cream
1/4 tsp peppermint extract
1/4 cup powdered sugar
1 Tbsp peppermint crunch sprinkles
Whip cream and powdered sugar until stiff peaks form.  Add peppermint extract and peppermint crunch sprinkles.  Whip until well combined.  Serve on top of hot cocoa.

You may want to lick the whole inside of the cup to get every last drop.
Perfect for Christmas Eve or anytime you need something to bring you out of this dreary weather!
Remember, if you want to make 4 cups of the cocoa, quadruple the cocoa recipe.  The peppermint whip cream recipe will be enough for 4.  This way, if you just want a quick mug for yourself and celebrate some quiet/alone time, you can!

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Celebrate the little things that make life sweet,

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