A rich and chocolatey hot chocolate, made with real chocolate, heavy cream and milk for a luxurious and decadent treat. This post was sponsored by New Seasons Market. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen.
- 1 cup whole milk
- 1 cup heavy whipping cream
- 8 oz New Seasons Dark Chocolate with Peppermint – (4) 2 oz bars
- 3 teaspoons turbinado sugar (or your sweetener choice)
- pinch of instant coffee (optional)
- Begin by chopping your chocolate into fine pieces, I like to use a large chef’s knife and almost scrape along the edge of each chocolate bar until you have fine shards.
- Next, in a small pot add your milk + heavy cream and heat on medium. Keep a watchful eye on your milk, you don’t want it to boil or bubble over. You are just heating enough for the chocolate to melt. Little bubbles will begin to form around the edges. If you have a thermometer, 180 degrees Fahrenheit is where you want the temperature to be.
- Once your milk/cream mixture has been heated, turn your heat down to low and add your chocolate, sugar and instant coffee (if using). Begin to whisk vigorously until the chocolate is fully melted and combined.
- Continue to whisk and allow the hot chocolate to heat for about 5-8 minutes until thickened.
- Once your hot chocolate has thickened, remove from heat, pour into mugs and top with fresh whipped cream or marshmallows.
- If you feel it is too thick, you can always add a splash of extra milk while whisking.
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