Servings:
Yields 6 cups Servings
Ingredients
- 5 cup whole milk
- 1/2 cup espresso
- 8 ounce dark chocolate, chopped into small pieces
- 1 tablespoon sugar
- 1 tablespoon vanilla extract
- 1 cup peppermint liqueur (optional)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 6 teaspoon peppermint candies, crushed
Preparation
Baking Directions:
Heat the milk in a medium pot over high heat until hot, but not boiling.
Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla.
Using a whisk, stir the mixture until the chocolate has melted.
Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk.
Add the peppermint liqueur.
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until thick.
Add vanilla.
Continue to beat until the cream holds soft peaks.
Pour the warm chocolate espresso mixture into mugs.
Dollop whipped cream on top and sprinkle with crushed candies.
Serve immediately.
