Description
This delightful Mint Hot Chocolate combines creamy white chocolate with a refreshing peppermint twist, creating a luxurious warm drink perfect for cozy evenings. Enhanced with a hint of Irish Cream liquor and topped with whipped cream and crushed Andes mints, this recipe serves four and makes a festive treat for holiday gatherings or any time you crave a sweet, minty indulgence.
Ingredients
Scale
Liquid Ingredients
- 2 cups milk
- 2 cups half & half
- 1 oz Irish Cream liquor (optional)
Flavorings and Chocolate
- ½ bag white chocolate chips (about 7 oz)
- 1 tsp peppermint extract
- A few drops of green food coloring
Garnish
- Crushed Andes mints
- Whipped Cream
Instructions
- Heat the Milk and Half & Half: In a large pot over medium heat, combine the milk and half & half. Heat gently until the mixture is hot but not boiling, stirring occasionally to prevent scorching.
- Melt the White Chocolate: Add the white chocolate chips to the hot milk mixture. Stir continuously until the chocolate is fully melted and smooth, ensuring no lumps remain.
- Add Flavorings: Stir in the Irish Cream liquor if using, the peppermint extract, and a few drops of green food coloring to achieve a festive minty hue.
- Combine Ingredients Thoroughly: Mix everything thoroughly to blend the flavors and color evenly throughout the hot chocolate.
- Garnish and Serve: Pour the hot chocolate into mugs, and top each serving with a generous swirl of whipped cream and a sprinkle of crushed Andes mints for a delightful crunch and extra minty flavor.
Notes
- Do not let the milk mixture boil to avoid curdling or burning the chocolate.
- Adjust peppermint extract to taste based on desired mint intensity.
- Irish Cream liquor can be omitted or substituted with another liqueur for a non-alcoholic version.
- Use high-quality white chocolate chips for best flavor and smoothness.
- For a vegan variation, substitute dairy milk and half & half with plant-based alternatives and vegan white chocolate chips.
