Heating the milk gently ensures it does not scorch on the bottom of the pan. Chopping the chocolate finely allows it to melt quickly and smoothly into the liquid.
Why this works
- Using chopped chocolate bars instead of powder gives the drink a thicker texture.
- Warming the milk just until it simmers prevents a skin from forming on the surface.
- Stirring the mint flavoring in at the end keeps the heat from reducing its strength.
Ingredients you'll need
- Whole milk: This provides a rich base for the drink. You can swap it for a non-dairy alternative like oat milk or almond milk.
- Semisweet chocolate: Buy baking bars rather than chocolate chips. Chips contain stabilizers that keep them from melting smoothly.
- Peppermint extract: A little goes a long way. Measure carefully so the mint does not overpower the chocolate.
- Marshmallows: Use large or mini marshmallows for serving. Whipped cream is a good alternative topping.
Exact quantities are in the recipe card below.
How to make it
Step 1: Heat the milk
Pour the milk into a small saucepan. Place it over medium heat and watch it closely until bubbles form around the edges. Do not let it come to a full boil.
Step 2: Melt the chocolate
Remove the pan from the heat. Add the finely chopped chocolate and whisk constantly until the mixture is smooth and dark.
Step 3: Add flavor and serve
Stir in the peppermint extract. Pour the warm drink into two mugs and top each with a marshmallow.
Serve it with
Serve this warm drink alongside shortbread cookies or a slice of pound cake.
Storage and reheating
Store leftover hot chocolate in an airtight jar in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, whisking frequently until warm. Do not freeze.
FAQ
Can I use cocoa powder instead of chocolate bars?
This recipe relies on the cocoa butter in solid chocolate for a thicker texture. Cocoa powder will work but the drink will be much thinner.
Can I make this ahead of time?
You should serve this immediately after making it. If you need to make it ahead, store it in the refrigerator and reheat gently on the stove while whisking.
Why did my chocolate seize?
Chocolate can clump if a drop of water gets into it or if the milk is too hot. Make sure your whisk is completely dry and remove the milk from the heat before adding the chocolate.
