Favorite Mint Hot Chocolate Recipe

Favorite Mint Hot Chocolate Recipe
Favorite Mint Hot Chocolate Recipe photo by Taste of Home
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Favorite Mint Hot Chocolate Recipe

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This is one of my husband's favorite winter drinks. I love the minty, chocolaty recipe because it's like Christmas in a cup. Be sure to use fresh mint leaves and don't skimp on the chocolate or whipped cream either! —Alyssa Ponticello, Brooklyn, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 fresh mint leaves
  • 1 ounce dark baking chocolate, melted
  • WHIPPED CREAM:
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/8 teaspoon peppermint extract
  • HOT CHOCOLATE:
  • 4 cups 2% milk
  • 1/2 cup heavy whipping cream
  • 4 teaspoons minced fresh mint (about 16 leaves)
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set.
In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving.
In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through.
If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves. Yield: 4 servings.
Originally published as Favorite Mint Hot Chocolate in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 8 fresh mint leaves
  • 1 ounce dark baking chocolate, melted
  • WHIPPED CREAM:
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/8 teaspoon peppermint extract
  • HOT CHOCOLATE:
  • 4 cups 2% milk
  • 1/2 cup heavy whipping cream
  • 4 teaspoons minced fresh mint (about 16 leaves)
  • 1 cup (6 ounces) semisweet chocolate chips
  1. Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set.
  2. In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving.
  3. In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through.
  4. If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves. Yield: 4 servings.
Originally published as Favorite Mint Hot Chocolate in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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