Friday, May 20, 2005

peppermint hot chocolate

4 oz good quality dark chocolate, semi-sweet
2 cups whole milk
2/3 cup whipping cream
3 tbs peppermint syrup
1 tbs crushed candy cane for garnish
whipped cream for garnish

Chop chocolate using a serrated knife (or use chocolate chips). Set aside. In a medium, heavy-bottomed saucepan over medium heat, bring milk and cream to a bare simmer, stirring constantly. Add peppermint syrup and chocolate and stir until chocolate is completely melted.

Serve with whipped cream and a sprinkle of crushed candy cane.

If you have any left over, chill and add it to your coffee tomorrow for a decadent mocha.

Where to find it: I used the peppermint syrup available at Starbucks. But get it quick because it’s only available over the holidays and while supplies last.

1 comment:

Wandering Coyote said...

Hi there,

I just saw your article in the May 22 edition of the Kamloops paper and noted you have a Blogger site. I just relocated to the region and have recently graduated from the Pacific Institute of Culinary Arts in Vancouver. I have a food blog, as well as my Wandering Coyote site. I have a crappy internet connection out here, so my ReTorte blog isn't updated as much, but feel free to stop by. I am a huge fan of food blogs and am always interested in new sites, myself.