baked

the ultimate food high

Peppermint Hot Chocolate

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.

Photo by Teresa Sabga, co-Editor-In-Chief at Baked.

Photo by Teresa Sabga, co-editor-in-chief of Baked

Prep Time: 10 minutes

Cook Time: 5 minutes

SERVES 4

Ingredients:

• ⅔ cup dark chocolate
• ½ cup powdered sugar
• 4 tablespoons dark cocoa powder
• 1 quart milk
• 2 tablespoons Peppermint Andes, crushed

Directions:

  1. Place all ingredients in a heavy saucepan over medium-low heat and stir until chocolate melts and all ingredients combine.
  2. 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.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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