Description
This Mint Hot Chocolate recipe combines creamy white chocolate with refreshing peppermint and a hint of Irish Cream for an indulgent, cozy beverage perfect for chilly evenings. Topped with whipped cream and crushed Andes mints, it offers a festive and delightful treat for mint and chocolate lovers alike.
Ingredients
Scale
Liquid Ingredients
- 2 cups milk
- 2 cups half & half
- 1 oz Irish Cream liquor (optional)
Flavorings and Add-ins
- ½ bag white chocolate chips (approximately 7 oz)
- 1 tsp peppermint extract
- Few drops of green food coloring
Garnishes
- Crushed Andes mints
- Whipped cream
Instructions
- Heat the milk and half & half: In a large pot over medium heat, pour the milk and half & half mixture and warm it until hot, making sure it does not reach a boil to prevent scalding.
- Melt the white chocolate: Add the white chocolate chips to the hot milk mixture and stir constantly until the chocolate is fully melted and the mixture is smooth and creamy.
- Add flavorings: Stir in the Irish Cream liquor (if using), peppermint extract, and a few drops of green food coloring to give the hot chocolate a festive hue.
- Mix thoroughly: Stir the hot chocolate well to evenly distribute all flavors and color throughout the drink.
- Garnish and serve: Pour the hot chocolate into mugs, then top each with a generous swirl of whipped cream and a sprinkle of crushed Andes mints for added texture and a delicious minty crunch.
Notes
- Do not boil the milk mixture to avoid curdling or burning the milk.
- Irish Cream liquor is optional and can be omitted for a non-alcoholic version.
- You can adjust the amount of peppermint extract based on your taste preference.
- For a richer consistency, use full-fat half & half.
- Crushed Andes mints add a pleasant crunch and authentic mint-chocolate flavor.