As we settle in for a long winter what better way to relax than with a cup of hot cocoa? I have been known to use the premade powder mixes on many ocassions but after trying this verision I might never go back. It is smooth, creamy and rich, just the way hot chocolate should be. Plus it can be made a head of time in large batches and stored in an air tight container for later use.
We packaged these with a few jumbo marshmallows and delivered them to L's teachers for a little holiday treat. I am sure homemade marshmallows would be a wonderful addition but sadly I just did not have the time this year. Oh what about gifting with some homemade peppermint enfused vodka? Now we are talking!
Peppermint Hot Chocolate
Adapted from More Design Please
Yield: 12 ice cube sized portions
8 oz. chocolate (I used semisweet here)
1/4 c cocoa
1/2 c confectioner’s sugar
pinch of salt
2 candy canes, crushed
Chop chocolate into small meltable pieces. Using the double boiler method slowly melt the chocolate [I just use a pan with an inch of simmering water with a glass bowl on top]. Once the chocolate is 2/3 melted, remove the bowl from the pan and continue stirring until chocolate is fully melted.
Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be a thick consistancy like frosting, keep stirring. Scoop the chocolate into a piping [or ziplock] bag and fill the ice cube tray. Once full add the stick and let cool at room temperature or place in the fridge to speed up the process.
To Enjoy Peppermint Hot Chocolate: heat up one cup of milk or cream and stir in your peppermint hot chocolate on a stick.
Remember: Do not get water into your chocolate while melting or it will seize up and become grainy. It will still taste fine but will not be smooth and shinny.
You can also dip your final product into candy melts and decorate with sprinkles to add more fun to the mix.
Do not store in the fridge as the chocolate will absorb the flavors. These do store nicely in an airtight container at room temperature.