The Recipages feature in our Fall 2014 issue celebrates everything the winter season brings: warm roasts, snuggly soups… But just because it offers up tried-and-true classics doesn’t mean they have to be boring.
It’s hot chocolate season again! Warm up and cool down with this perfect peppermint twist on one of Santa’s favorites.
Prep Time: 10 minutes
Cook Time: 5 minutes
• ⅔ cup dark chocolate
• ½ cup powdered sugar
• 4 tablespoons dark cocoa powder
• 1 quart milk
• 2 tablespoons Peppermint Andes, crushed
- Place all ingredients in a heavy saucepan over medium-low heat and stir until chocolate melts and all ingredients combine.
- Divide the liquid into four mugs and top with chocolate shavings. Serve.
This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.