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.