Peppermint Hot Chocolate - By the Cup - Rise and Bake with Julie

Prep:3

Cook:2

Total:5

Yield:

1 tbsp milk or water
3 tbsp hot chocolate mix, heaping or 1½ tbsp sugar, 1½ tbsp dutch-processed cocoa powder, & ⅛ tsp salt,
1 c. milk
⅛ tsp peppermint extract Not mint! See note.
¼ tsp vanilla extract optional

In a small saucepan, hot chocolate mix (or ingredients to make a cup) with 1 tablespoon of the milk (or water) over medium heat until it forms a smooth paste and smells amazing (30–60 seconds).
1 tbsp milk, 3 tbsp hot chocolate mix, heaping
Slowly pour in the 1 cup of milk while whisking. Heat until steaming (do not boil).
1 c. milk
Remove from heat, stir in peppermint and vanilla extracts. Taste — add another drop of peppermint if you want it mintier.
⅛ tsp peppermint extract, ¼ tsp vanilla extract
Pour into your favorite mug, pile on the toppings, and add a candy cane stirrer for extra holiday magic.

Peppermint extract is potent — always start with ⅛ tsp per mug and add more if needed.
Use pure peppermint extract, never “mint” extract (that one tastes like toothpaste).
Want it extra creamy? Swap ¼ cup of the milk for heavy cream or half-and-half.
Make it a Peppermint Mocha: Replace ¼ cup milk with strong coffee or a shot of espresso.

Servings:

Calories: 335kcal