Peppermint Holiday Hot Cocoa Cups
A delightful and rich hot cocoa recipe that combines the comforting flavors of chocolate and peppermint, perfect for the holiday season.
Ingrédients
For Mug Decoration
- 150 g melted dark chocolate for mug decoration
- Christmas sprinkles (red, white, green nonpareils)
For the Cocoa
- 3 cups milk use whole milk for a creamier consistency or nut milk for a lighter alternative
- 1 cup heavy cream optional for richness
- 150 g semi-sweet chocolate chopped
- 2 tbsp cocoa powder
- 2-3 tbsp sugar adjust to taste
- ½ tsp vanilla extract
- ½ tsp peppermint extract or more to taste
- pinch salt
- mini marshmallows for topping
- whipped cream for topping
- crushed candy canes for topping
- whole mini candy canes for garnish
Instructions
Preparation
- Gather all your ingredients beforehand to streamline the process.
- In a microwave-safe bowl, melt the dark chocolate in intervals of 30 seconds, stirring until smooth.
- Dip the top rim of each mug into the melted dark chocolate then into the Christmas sprinkles. Let the chocolate set in the fridge for about 5 minutes.
Cooking
- In a saucepan, combine the milk and cream over medium heat until steaming but not boiling.
- Whisk in cocoa powder, sugar, and a pinch of salt until dissolved.
- Stir in the chopped semi-sweet chocolate until fully melted and smooth over low heat.
- Turn off heat and mix in vanilla and peppermint extracts to adjust flavor.
- Pour the rich peppermint hot cocoa into each decorated mug.
- Top with mini marshmallows, whipped cream, crushed candy canes, and whole mini candy canes.
Notes
If you have leftover hot cocoa, store it in the refrigerator without decorations for up to three days. Reheat gently on low heat.