Everything’s better in Paris.
At least, that’s what they say. While I cannot personally attest to this global attitude (yet!), I have to admit that the French just know how to do things right. Croissants, cheese, wine, escargot (surprisingly delicious!), and chocolate.
Good grief. I’ll never buy powdered hot cocoa again after trying this Peppermint French Hot Chocolate. If this is any indication of how much better things taste in France, I’m booking a ticket ASAP.
The holidays fill me with joy like no other time of year.
It’s my happy time, to cozy up next to the ones I love in fuzzy boots and sweaters, sit by the fireside, sing Christmas carols, and sip warm drinks, allowing them to help the cruel outside world melt away into a blur of twinkling lights and shiny bows.
Today, we focus on the warm drinks part of that equation.
I don’t know how I ever drank that watered-down, microwaved cocoa.
The French do up their hot chocolate right – it’s thick and rich and dark and suuuuuuper satisfying, from a chocolate lover’s point of view. And the addition of espresso powder and peppermint just amp up the “wow” factor.
It’s quite literally my idea of Christmas in a mug, especially when it’s topped with a mountain of whipped cream.
I suppose it could be made with milk chocolate as opposed to dark, if you’re not into the bittersweet thing, but whatever you do, make sure you use the best chocolate you can find. This dessertified drink is literally melted chocolate with milk and cream, so don’t skimp on the quality.
Eating a grocery store checkout line chocolate bar is one thing. Drinking it is a whole other ballgame, and this hot chocolate deserves to be made with the grown-up stuff.
And yes, it’s perfectly OK to sneak a few nibbles of the chocolate while you chop it. Think of it as hot chocolate pre-gaming.
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon espresso powder
- 8 ounces quality chocolate, 72% or higher, chopped
- 1-2 teaspoons peppermint extract, to taste
- Whipped cream, for topping
Instructions
- In a medium saucepan set over medium heat, whisk together milk, cream, sugar, and espresso powder. Allow mixture to begin to bubble around the edges of the saucepan, but do not allow to boil.
- Reduce heat to low. Stir in chocolate and peppermint extract with a rubber spatula until melted, then remove from heat. Mixture will be thick. Allow to cool slightly, then serve warm, topped with whipped cream and a mini candy cane, if seasonally appropriate!
Notes
Be sure to use quality bar chocolate as opposed to chocolate chips (they don't melt as well), such as Godiva, Scharffen Berger, Valrhona, Lindt or Ghirardelli. The giant bars from Trader Joe's work well in a pinch.
If you enjoy really intense chocolate flavor, make this recipe ahead of time and allow to sit and cool a few hours, then rewarm and serve. Chocolate can also be refrigerated in an airtight mason jar and reheated.
Recipe adapted from http://www.cookingbythebook.com/dedicated-drinkers-diary/angelinas-hot-chocolate-trip-paris-required/
What do you drink to keep warm in the cold winter months?
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