Ingredients with Measurements:
- 4 cups of milk
- 1 cup of heavy cream
- 1 cup of semisweet chocolate chips
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of peppermint extract
- Whipped cream and crushed candy canes for garnish
Special equipment needed:
- Saucepan
- Whisk
- Measuring cups and spoons
- Blender or immersion blender (optional)
Step-by-step instructions:
1. In a saucepan, combine the milk, heavy cream, chocolate chips, sugar, and salt. Heat over medium heat, whisking constantly, until the chocolate chips have melted and the mixture is smooth.
2. Stir in the vanilla extract and peppermint extract.
3. If desired, use a blender or immersion blender to blend the hot chocolate until smooth and frothy.
4. Pour the hot chocolate into mugs and top with whipped cream and crushed candy canes.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 36g
Carbohydrates per serving: 44g
Protein per serving: 9g
Substitutions for ingredients:
- Milk: You can use any type of milk you prefer, such as almond milk or soy milk.
- Chocolate chips: You can use dark chocolate chips or white chocolate chips instead of semisweet chocolate chips.
- Peppermint extract: You can use peppermint oil or peppermint syrup instead of peppermint extract.
Variations:
- Mexican hot chocolate: Add a pinch of cinnamon and a pinch of cayenne pepper to the hot chocolate mixture.
- Salted caramel hot chocolate: Add a tablespoon of caramel sauce and a pinch of sea salt to the hot chocolate mixture.
- Mocha hot chocolate: Add a tablespoon of instant coffee granules to the hot chocolate mixture.
Tips and tricks:
- Use high-quality chocolate chips for the best flavor.
- Whisk the hot chocolate constantly while heating to prevent the chocolate from burning.
- If you don't have a blender or immersion blender, you can skip the blending step.
Storage instructions:
Store any leftover hot chocolate in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hot chocolate in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
Serve the hot chocolate in festive mugs and top with whipped cream and crushed candy canes.
Garnishes:
Whipped cream and crushed candy canes
Pairings:
Serve the hot chocolate with a plate of cookies or biscotti.
Suggested side dishes:
None
Troubleshooting advice:
- If the hot chocolate is too thick, add more milk to thin it out.
- If the hot chocolate is too thin, add more chocolate chips to thicken it up.
Food safety advice:
Make sure to heat the hot chocolate to a temperature of at least 165°F to ensure that it is safe to consume.
Food history:
Hot chocolate has been enjoyed for centuries, with the first recorded use of chocolate as a beverage dating back to the ancient Maya and Aztec civilizations.
Flavor profiles:
Rich, creamy, chocolatey, and minty.
Serving suggestions:
Serve the hot chocolate as a cozy and comforting treat on a cold winter day.
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Taste: Sweet, Minty, Rich, Chocolatey