Peppermint Hot Chocolate

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We served this yummy hot chocolate at the pumpkin festival. We doubled the recipe and added 15 cups of Carnation hot chocolate.

 

  • 3-1/2 cups milk
  • 8 squares (1 ounce each) white baking chocolate, chopped
  • 1/4 to 1/2 teaspoon peppermint extract
  • 2/3 cup heavy whipping cream
  • 8 spearmint or peppermint candies, crushed
  • Additional crushed peppermint candies, optional
  • 3-1/2 cups milk
  • 8 squares (1 ounce each) white baking chocolate, chopped
  • 1/4 to 1/2 teaspoon peppermint extract
  • 2/3 cup heavy whipping cream
  • 8 spearmint or peppermint candies, crushed
  • Additional crushed peppermint candies, optional

    • In a large saucepan, heat milk over medium heat until steaming. Add chocolate; whisk until smooth. Stir in peppermint extract.
    In a large mixing bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream. Sprinkle with additional candies if desired. 

    Yield: 4 servings.

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