Best Midnight Mint Hot Chocolate Recipes

MIDNIGHT MINT HOT CHOCOLATE

Steps:

• Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.
• Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.
• Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.

FAVORITE MINT HOT CHOCOLATE

Steps:

• Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set., In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving., In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through., If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

MINTY HOT CHOCOLATE

Steps:

• Heat the milk, sugar, cocoa powder, chocolate and vanilla in a medium saucepan over medium heat, whisking occasionally until the sugar dissolves, the chocolate melts and the mixture is hot and steaming. Stir in the peppermint extract, adding the full amount for a stronger mint flavor. Divide between 4 mugs and serve with a spoonful of whipped cream and a peppermint stick.

MIDNIGHT MINT

Steps:

• Bottom: Mix the first quantity of butter, sugar and cocoa powder in a casserole. Bring slowly to boil. Add the egg stirring to thicken the mixture. Remove from the heat.
• Incorporate the graham crumbs, walnuts and coconut. Press the mixture in a greased mold of 9 x 9 inch.
• Middle: Mix second quantity of butter, milk, mint essence and icing sugar in a bowl. Beat well. Add green food coloring until you obtain a good green you like. Spread on the first mixture, in the mold.
• Garnish: Melt the chocolate and the third quantity of butter in a casserole at low heat or above hot water (I did it in micro-waves) Spread on the second mixture in the mold. Put in the fridge. Keep in the fridge, covered.
• Cut in 36 squares.
• These squares can be frozen.