Description
Hot chocolate is the perfect drink to cozy up to. It’s rich, creamy, and packed with dark chocolate. Add a peppermint twist by adding peppermint extract, or spiking it with peppermint liquor. Top with whipped cream, or marshmallows.
Ingredients
- 1 cup milk of choice (see notes)
- 1 teaspoon cornstarch (see notes)
- 2.5 tablespoons dark chocolate chips, or chopped chocolate bar
- pinch of kosher salt
- 1 teaspoon pure vanilla extract
Optional flavor add ins:
- 1/4 to 1/2 teaspoon peppermint extract
- 1 ounce peppermint liquor (we liked rumple mintz the best)
Optional toppings
- homemade whipped cream (see notes)
- mini marshmallows
- chocolate shavings, or a sprinkle of cocoa powder for garnish, if desired
Instructions
- Make the cornstarch slurry: To a small bowl add the cornstarch along with a few tablespoons of the milk. whisk with a fork until no lumps remain. Set aside.
- Make the hot chocolate: Add the milk to a small sauce pot. Turn the heat on high and whisk in the corn starch slurry, until smooth. Add the chocolate chips, and salt. Use a spatula to stir constantly, making sure to scrape the bottom of the pot to get all of the chocolate. Stir for about 5 minutes, or until all the chocolate has melted and the mixture is smooth. If using cow’s milk make sure to not let the milk come to a boil, turn down the heat to keep it at a gentle simmer – stirring constantly – otherwise the milk will scald. Once the chocolate is fully melted, and the mixture has thickened a little, remove the sauce pot from the heat.
- Stir in the vanilla + any other flavors: At this time stir in the vanilla. If you want to make this hot chocolate peppermint flavored (or spiked with peppermint liquor), add those ingredients now.
- Finish: Carefully transfer the hot chocolate into a mug (or mugs) and top with homemade whipped cream (see notes), or mini marshmallows, or any other garnishes mentioned above – if desired.
- Enjoy: Enjoy the hot chocolate immediately.
Notes
Milk: I like to use plain almond milk. However, you can use any type of plain dairy free milk you like, or cow’s milk. Or even half and half, or heavy cream for an extra indulgent hot chocolate.
Cornstarch: The cornstarch is simply there to thicken the hot chocolate a little, and make it more creamy without adding extra fat – it works beautifully. If you want to use whole milk, half and half, or heavy cream you might want to omit the cornstarch altogether.
Arrowroot starch: You can sub the cornstarch for arrowroot starch with slightly varying results.
Chocolate: You can use milk chocolate if you prefer, keep in mind the hot chocolate will be very sweet.
Alcohol: We did try bourbon in our hot chocolate and found it kind of “watered” down the hot chocolate. We liked a peppermint liquor the best since peppermint and chocolate go so well together. We like rumple mintz.
Whipped cream: I highly recommend freezing any leftover whipped cream you have from other desserts into dollops, or piped circles (see this post for directions). The frozen whipped cream is great on top of the hot chocolate because it helps to cool down the hot drink, slightly, and prevents the whipped cream from melting as fast. LOVE THIS!!!
Dairy free/vegan: To keep this recipe dairy free use dairy free milk and dairy free chocolate, and omit the whipped cream. To keep it vegan use dairy free milk, vegan/dairy free chocolate, and omit the whipped cream and marshmallows. (or use a coconut whipped cream, or vegan marshmallows).
Serving size: To increase the serving size of this recipe simply click the “2x”, or “3x” (etc) button in the recipe card.
