Alpine Mint Hot Chocolate Food

ALPINE MINT HOT CHOCOLATE

Steps:

• In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
• In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.
• Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
• Remove from heat and stir in peppermint extract.
• Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.

MINTY HOT CHOCOLATE

Steps:

• Combine cream, cocoa, and sugar and whip to stiff peaks. Chill while you prepare hot chocolate.
• Warm milk in a large saucepan until hot but not boiling. Slowly add white chips, stirring constantly, until melted.
• Ladle into mugs, top with whipped cream and enjoy!

ALPINE MINT HOT CHOCOLATE

Steps:

• In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
• In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.
• Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies
• TIP:.
• Melt white vanilla baking chips carefully. They burn easily, so be sure to cook over low heat, and stir constantly.
• VARIATION:.
• Use 1/3 cup peppermint schnapps for the 1/2 teaspoon peppermint extract in the hot chocolate to make a delicious adult drink.

ALPINE MINT HOT CHOCOLATE

Steps:

• 1. Make Mint Cream Topping, by beating all ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving.
• 2. Heat milk just to simmering over medium-low heat--do not boil. Reduce heat to low. Add chips; stir constantly with wire whisk until melted and smooth. Stir in peppermint exact.
• 3. Pour mixture into cups or mugs. Top with Mint Cream Topping. Garnish with candy cane for stirring, or sprinkle with crushed candies.

HOT MINT CHOCOLATE

Steps:

• Add the chocolate powder and mint chocolate into two mugs.
• Heat up the milk while stirring vigorously until it almost boils.
• Add the milk in the mugs and serve with a teaspoon and some whipped cream!

FAVORITE MINT HOT CHOCOLATE

Steps:

• Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set., In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving., In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through., If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves.