Description
Tini’s Hot Chocolate is a rich and indulgent beverage made with creamy whole milk, heavy cream, cocoa powder, and bittersweet chocolate, topped with a refreshing peppermint whipped cream. Perfect for cozy evenings or festive gatherings, this hot chocolate combines smooth chocolate flavors with a hint of peppermint for a delightful twist.
Ingredients
Scale
Hot Chocolate
- 1½ cups whole milk 360mL
- ½ cup heavy cream 120mL
- 3 tablespoons cocoa powder 28g, Dutch-processed or unsweetened
- 3 tablespoons granulated sugar 42g
- 2 ounces bittersweet chocolate chopped, at least 70% cocoa
- 1 teaspoon vanilla bean paste or extract
Peppermint Whipped Cream
- ½ cup heavy cream 120mL
- 2 tablespoons powdered sugar sifted
- ½ teaspoon vanilla bean paste or extract
- ¼ teaspoon peppermint extract
Instructions
- Heat Milk and Cream: Add 1½ cups whole milk and ½ cup heavy cream to a small saucepan over medium heat and cook until steam begins to rise but the mixture has not yet simmered.
- Add Cocoa Powder: Sift in 3 tablespoons of cocoa powder into the milk and cream and whisk until fully incorporated, ensuring there are no lumps.
- Incorporate Sugar: Add 3 tablespoons granulated sugar and stir until completely dissolved into the mixture.
- Melt Chocolate: Add 2 ounces of chopped bittersweet chocolate in two parts, stirring well after each addition until the chocolate is fully melted and the mixture is smooth.
- Add Vanilla: Stir in 1 teaspoon vanilla bean paste or extract and continue heating the mixture for 2 more minutes. Remove from heat and set aside.
- Make Peppermint Whipped Cream: In a medium bowl, add ½ cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla bean paste or extract, and ¼ teaspoon peppermint extract. Whisk or beat with a hand mixer until soft or stiff peaks form, depending on your preference for serving.
- Serve: Pour the hot chocolate into mugs, top with the peppermint whipped cream, and optionally garnish with chocolate shavings, sprinkles, or crushed peppermint candy before serving.
Notes
- Use either unsweetened or Dutch-process cocoa powder based on preference or availability.
- For a richer hot chocolate, use Dutch-processed cocoa powder which is smoother and less acidic.
- You can adjust the sweetness by varying the amount of sugar or powdered sugar.
- Whip the peppermint cream to soft peaks if you want it to melt quickly into the hot chocolate, or stiff peaks if you want it to hold shape longer.
- For a dairy-free alternative, substitute the milk and cream with nut-based or plant-based milks and creams that whip well.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 70 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg
