Who doesn’t love a nice cup of hot chocolate around the holidays? Yes I know I shouldn’t really talk as this year isn’t the most frigid in Florida, but hey one can dream right? So on go my boots, scarf, and my hot chocolate in hand whilst in 88 degree weather. Ahhh! Ha! Ha! Make you and your loved ones a cup of this delicious Mexican hot chocolate with peppermint, whether in Florida or not, and channel the spirit and warmth of the holidays.
Mexican Hot Chocolate with Peppermint
Ingredients
4 cups whole milk
2 wheels Taza Mexican dark chocolate chips
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/8 teaspoon chile powder (can omit if you’re not into spicy chocolate)
1/4 teaspoon ground cinnamon
Pinch of salt
Additional Toppings & Fixings
Homemade whipped cream (I use the iSi whipped cream carafe… I fill it with heavy cream to the fill line then add 10 pumps of Starbucks Vanilla Syrup, inject with pressurizer then serve…just a little trick I learned when I worked at Starbucks 10 years ago)
Finely grated taza chocolate
Gingerbread House Mug Toppers from Anthropologie
Peppermint Spoons (will eventually melt into the hot chocolate, which is what you want to achieve)
Prepare
1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat.
2. Grate Taza chocolate into milk mixture while whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).
3. Pour into 4 large mugs and serve with desired toppings and fixings.
- 4 cups whole milk
- 2 wheels Taza Mexican dark chocolate chips
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon chile powder (can omit if you're not into spicy chocolate)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Additional Toppings & Fixings
- Homemade whipped cream (I use the iSi whipped cream carafe... I fill it with heavy cream to the fill line then add 10 pumps of Starbucks Vanilla Syrup, inject with pressurizer then serve...just a little trick I learned when I worked at Starbucks 10 years ago)
- Finely grated taza chocolate
- Gingerbread House Mug Toppers from Anthropologie
- Peppermint Spoons (will eventually melt into the hot chocolate, which is what you want to achieve)
- 1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat.
- 2. Grate Taza chocolate into milk mixture while whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).
- 3. Pour into 4 large mugs and serve with desired toppings and fixings.
