retrolillies

Peppermint Crush Cocoa

During winter, there’s nothing more comforting than a cup of hot cocoa.
Of course, that can only be improved by a couple of additions, such as whipped cream and peppermint. Double-boiling the milk (a tip I acquired from Jacques Torres, the acclaimed “Mr.Chocolate”) makes the cocoa rich and velvety, perfect for sipping in front of a roaring fire.

peppermint cocoa

  • 4 cups milk
  • 5 heaping tablespoons good quality cocoa
  • 4 tablespoons sugar
  • 5 peppermint candies
  • 3 drops peppermint extract
  • Whipped Cream
  1. Stir all ingredients besides for whipped cream and three peppermint candies in pot on a medium flame.
  2. When the sugar and cocoa have dissolved, turn the flame up to a boil.
  3. Once the cocoa has boiled, turn down to a low flame, and stir for a minute. Then boil for a second time.
  4. When done boiling, remove from flame. Pour cocoa into two mugs. Let sit for 1 minute.
  5. Top with whipped cream.
  6. Crush remaining three candies and sprinkle on top of whipped cream.

peppermint cocoa

peppermint cocoa

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This entry was published on May 17, 2012 at 11:06 pm and is filed under Delectables. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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