Hot Chocolate With Pink Peppermint Whipped Cream

"From Cuisine At Home."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
20mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • This recipe can also be made with white chocolate. Simply substitute white chocolate and leave out the coffee.
  • Beat the cream, pulverized peppermints and sugar untill stiff peaks form. Pipe or spoon onto a parchment paper lined baking sheet, sprinkle with the crushed peppermints, and freeze until firm, about 20 minutes.
  • Heat the milk and salt for the hot chocolate in a saucepan over medium heat until steam begins to rise. Whisk in the remaining ingredients until smooth. Ladle into mugs and top with a rosette of frozen whipped cream.
  • Doubling the whipped cream will give you quite a few rosettes to keep in the freezer until needed. Store them in an airtight container and try to use them within 2 or 3 weeks.

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Reviews

  1. Wow, this was great looneytunesfan. I enjoyed this delicious, creamy, smooth, dark treat very much. The peppermint is very subtle in this cocoa. I did enjoy the slight mocha taste as well. I didn't have any peppermint candies so I crushed up two candy canes. It worked great. Thank you so much for sharing this pretty drink, which i will enjoy again.
     
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