Hot chocolate and mint sounds like the perfect wintry mix. Next time I'm craving a warm soothing drink, I'd like to try out this Grasshopper Hot Chocolate recipe from Gourmet.
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup half-and-half
2 1/2 cups milk
1/3 cup crème de menthe, or to taste
2 tablespoons crème de cacao, or to taste
whipped cream and shaved bitterwseet chocolate for garnish
In a heavy saucepan combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate. Makes about 4 1/2 cups, serves 4 to 6.
1/3 cup sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup half-and-half
2 1/2 cups milk
1/3 cup crème de menthe, or to taste
2 tablespoons crème de cacao, or to taste
whipped cream and shaved bitterwseet chocolate for garnish
In a heavy saucepan combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate. Makes about 4 1/2 cups, serves 4 to 6.
recipe and image via Gourmet
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