Chocolate Mint Hot Cocoa

Name: Chocolate Mint Hot Cocoa
Cook time: 7 min
Yield: 2 servings
Ingredients: 120 ml whole milk divided; 16 g unsweetened cocoa powder sifted; 40 g dark chocolate finely chopped; 15 g granulated sugar divided; 0.25 g fine salt divided; 360 ml whole milk divided; 10 g granulated sugar divided; 0.25 g fine salt divided; 2 ml peppermint extract divided; 2 ml vanilla extract optional; 120 ml heavy cream cold; 8 g powdered sugar for whipped cream; 10 g crushed peppermint candy for garnish

This stovetop hot cocoa uses both cocoa powder and chopped dark chocolate for a fuller chocolate base, then peppermint extract for a clear mint note. The drink is topped with softly whipped cream and crushed peppermint candy and served immediately while hot and smooth.

By Julienne

Cook time: 7 minutes

Servings: 2

Ingredients

120 ml whole milk divided
16 g unsweetened cocoa powder sifted
40 g dark chocolate finely chopped
15 g granulated sugar divided
0.25 g fine salt divided
360 ml whole milk divided
10 g granulated sugar divided
0.25 g fine salt divided
2 ml peppermint extract divided
2 ml vanilla extract optional
120 ml heavy cream cold
8 g powdered sugar for whipped cream
10 g crushed peppermint candy for garnish

Instructions

In a small saucepan, whisk together 120 ml of the milk, the cocoa powder, chopped dark chocolate, 15 g of the sugar, and 0.25 g of the salt until evenly combined. The mixture looks smooth and there are no dry cocoa pockets.
Set the pan over medium heat and whisk constantly while adding the remaining 360 ml milk. Heat until the cocoa is steaming and the chocolate is fully melted; do not boil. The cocoa is glossy, hot, and completely smooth.
Remove from the heat, then stir in the remaining 10 g sugar, the remaining 0.25 g salt, and all 2 ml peppermint extract. If using vanilla, stir in 2 ml now. The cocoa tastes balanced, with a clear peppermint aroma and no graininess.
In a chilled bowl, whip the heavy cream with the powdered sugar until soft peaks form. The cream holds soft peaks and folds over gently when lifted.
Divide the cocoa between 2 mugs. Top each with whipped cream and sprinkle with the crushed peppermint candy. The mugs are topped, aromatic, and ready to serve immediately.