Peppermint Hot Chocolate with Whipped Cream

Name: Peppermint Hot Chocolate with Whipped Cream
Yield: Makes 6 Servings
Ingredients: 1/2 cup chilled whipping cream; 7 tablespoons sugar; 3/4 teaspoon peppermint extract; 6 cups milk; 2 vanilla beans, split lengthwise; 8 ounces semisweet chocolate, chopped; 2 tablespoons unsweetened cocoa powder

August 20, 2004

Recipe information

Yield
Makes 6 Servings

Ingredients

1/2 cup chilled whipping cream

7 tablespoons sugar

3/4 teaspoon peppermint extract

6 cups milk

2 vanilla beans, split lengthwise

8 ounces semisweet chocolate, chopped

2 tablespoons unsweetened cocoa powder

Preparation

Step 1
Whip cream, 1 tablespoon sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
Step 2
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.

TagsHot Chocolate Beverages Hot Drink Chocolate Vanilla Herbs & Spices Breakfast Brunch Nonalcoholic Simmer Christmas Bon Appétit

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.