Witch's Brew Hot Chocolate

Name: Witch's Brew Hot Chocolate
Cook time: 8 min
Yield: 2 servings
Ingredients: 120 ml whole milk divided; 16 g unsweetened cocoa powder sifted if lumpy; 30 g granulated sugar; 1 g fine salt; 360 ml whole milk divided; 2.5 ml vanilla extract; 1 ml peppermint extract; 60 ml heavy cream for topping, whipped; 10 g spooky sprinkles for serving

This Halloween-style hot chocolate is built from cocoa bloomed in milk, then finished with peppermint extract for a cool edge. Whipped cream and spooky sprinkles go on at the end so the drink stays rich underneath and playful on top.

By Julienne

Cook time: 8 minutes

Servings: 2

Ingredients

120 ml whole milk divided
16 g unsweetened cocoa powder sifted if lumpy
30 g granulated sugar
1 g fine salt
360 ml whole milk divided
2.5 ml vanilla extract
1 ml peppermint extract
60 ml heavy cream for topping, whipped
10 g spooky sprinkles for serving

Instructions

In a small saucepan, whisk together 120 ml of the milk, the cocoa powder, sugar, and salt until smooth and no dry cocoa remains. The mixture looks glossy and lump-free.
Whisk in the remaining 360 ml milk and set the pan over medium heat. Bring it to a steamy simmer, whisking often so it does not scorch. The hot chocolate is steaming and lightly thickened, with small bubbles around the edge but not a rolling boil.
Remove the pan from the heat and stir in the vanilla extract and peppermint extract. Taste and adjust only if needed within the ingredient list. The drink smells cocoa-forward with a clear peppermint note.
Whip the heavy cream in a bowl until soft peaks form, 1 to 2 minutes by hand whisk or 30 to 45 seconds with a hand mixer. The cream holds soft peaks that droop slightly at the tip.
Divide the hot chocolate between 2 heatproof mugs. Top each mug with a spoonful of whipped cream and, if using, 10 g spooky sprinkles total. Each mug has a distinct creamy cap and visible festive sprinkles.