Peppermint Hot Chocolate With Whipped Cream Food

PEPPERMINT HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until steaming. Add chocolate; whisk until smooth. Stir in peppermint extract. , In a large bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream. Sprinkle with additional candies if desired.

PEPPERMINT WHIPPED CREAM

Steps:

• Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
• When the cream starts to thicken stop the mixer, add in confectioners' sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
• The cream will thicken and start to peak. (1-3 minutes) Stop the mixer and add in the peppermint extract. Mix on high speed until the cream is thick and stiff. You want stiff peaks, not butter, so watch it carefully after you add the extract.

PEPPERMINT HOT CHOCOLATE

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs.
• Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks.
• Yield: 1 1/2 cups

PEPPERMINT WHIPPED CREAM

Steps:

• Place metal bowl and beaters in freezer or refrigerator until cold.
• Remove bowl and beaters from freezer/refrigerator. Add cold heavy whipping cream to the cold bowl. Beat cream with the cold beaters until cream starts to thicken.
• When cream just starts to thicken, slowly add sugar and peppermint extract. Continue beating until soft peaks form. Beat in a few drops of red or pink food coloring if desired. Use as desired.

PEPPERMINT & WHIPPED VODKA HOT CHOCOLATE RECIPE

Steps:

• In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. Heat mixture over medium heat, stirring constantly, until sugar is dissolved. Stir in crushed peppermint, and continue stirring constantly, until candies have dissolved and mixture is very hot, but not boiling.
• Remove from heat. Stir in Pinnacle® Whipped Vodka. Pour or ladle into mugs, garnish with whipped cream and additional crushed peppermint, if desired.
• Serves 3-4

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:

• To make the peppermint hot chocolate, combine the cream, milk, and salt in a medium saucepan, and place it over medium heat. Heat up the milk, stirring occasionally, and scraping the bottom of the pan with a rubber spatula so the milk doesn't scorch. Bring it to a simmer so that bubbles appear along the sides of the pan.
• Once simmering, remove the pan from the heat and add the chopped chocolate. Whisk everything together until the chocolate has melted and the drink is creamy and smooth. Add ½ tsp peppermint extract, whisk, and taste it. Add more mint extract, if desired, to get your perfect flavor. (Different brands have different strengths, and it's always recommended to start with a small amount and work your way up!)
• To make the cocoa whipped cream, combine all ingredients in a mixing bowl and whip on medium-high speed until medium peaks form.
• Serve the hot chocolate warm, with a big dollop of cocoa whipped cream on top. The peppermint hot chocolate can be made ahead of time and kept in a container in the refrigerator until you're ready to enjoy it. It can be reheated on either the stove or in the microwave.

PEPPERMINT WHIPPED CREAM

Steps:

• Pulverise the candy canes in a food processor or a spice grinder.
• Now, take a cup of whipping cream and whip it over a big bowl of ice.
• Add the peppermint to the cream and fold well to combine(3 tbsps peppermint for 1 cup cream).
• Spoon cute little dollops of this pink cream on your hot chocolate or hot coffee and/or cakes and other desserts.
• The plain plethora will now be history and this will take over the kitchen counter!

PEPPERMINT HOT CHOCOLATE

Steps:

• In a medium heavy bottomed saucepan combine the cocoa powder, sugar and cornstarch. Slowly pour in the milk, whisking until incorporated.
• Cook on medium heat for 2 minutes, whisking constantly.
• Add the vanilla extract, peppermint extract and heavy cream and continue cooking, stirring/whisking constantly for 2 more minutes.
• Remove from heat and add the chopped chocolate. Let it rest for 2 minutes and stir to incorporate. Whisk to fully mix in.
• Taste and add more peppermint extract if desired before serving.
• Pour into mugs and top with whipped cream.

VEGAN PEPPERMINT HOT CHOCOLATE

Steps:

• Pour the almond milk into a small pot and bring to a soft boil over medium-high heat. As soon as it begins to boil, take it off the heat. Add the maple syrup, cacao powder, chocolate chips, and peppermint extract. Whisk or stir until it's all combined and the chocolate chips are melted.
• Bring back to a simmer for 1 minute. This will thicken it slightly. Take off heat and use a handheld milk frother to froth the hot chocolate. Alternatively, you can pour it into a blender and blend for a few seconds to froth (be very careful as it's very hot).
• Pour into a cup, top with whipped cream and crushed candy cane if desired. Enjoy!

PEPPERMINT WHIPPED CREAM

Steps:

• Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
• When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
• The cream will thicken and start to peak. Stop the mixer and add in the peppermint extract. Mix on high speed until the cream is thick and stiff.

PEPPERMINT HOT CHOCOLATE WITH WHIPPED CREAM

Steps:

• Whip cream, 1 tablespoon sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat. Scrape in seeds from vanilla beans; add beans. Reduce heat to low. Add chocolate, cocoa and 6 tablespoons sugar; whisk until smooth. Mix in 1/2 teaspoon extract. Ladle hot chocolate into mugs. Top with whipped cream.

PEPPERMINT HOT CHOCOLATE

Steps:

• Place milk, cocoa powder, and sugar in a saucepan set over medium heat. Whisk frequently until the cocoa powder and sugar have dissolved and the mixture is hot (but not boiling).
• Add the chocolate chips and stir frequently until melted. Add peppermint extract. Stir to combine. Taste and add more extract (a few drops), if desired. Serve immediately.

HOMEMADE PEPPERMINT HOT CHOCOLATE RECIPE

Steps:

• In a small saucepan over medium low heat, warm the 3 cups milk.
• Meanwhile, whisk together the powdered milk, cocoa powder, and powdered sugar. Make sure all clumps are stirred out.
• Slowly whisk the cocoa powder mixture into the warm milk until it is smooth and fully combined.
• Stir in the 1/2 tsp peppermint extract.
• Pour the chocolate chips in and stir until they are fully melted.
• Remove from the heat and serve!
• Top with all your favorite peppermint hot chocolate toppings: mini marshmallows, whipped cream, crushed candy canes, Andes Peppermint Crunch bits, mini candy canes...

PEPPERMINT HOT CHOCOLATE WITH WHIPPED CREAM

Steps:

• Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat.
• Scrape in seeds from vanilla beans.
• Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth.
• Mix in 1/2 teaspoon extract.
• Ladle hot chocolate into mugs. Top with whipped cream.