Ingredients
Equipment
Method
- Simmer the milk, cream, and sugar together until just boiling. Whisk in the chocolate and whisk until melted. Don't boil. You can either mix all the peppermint schnapps into the hot chocolate or use 1 1/2 oz. schnapps in each cup of hot chocolate. Top with whipped cream and garnish with candy cane if desired. This recipe will make 2 large cups of hot chocolate.
Notes
- Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezing: This hot chocolate is best enjoyed fresh but can be frozen for a cold treat later.
- Pairing: Serve with pastries or cookies for a delightful experience.
- Serving: Top with whipped cream and festive garnishes for a beautiful presentation.
- Enjoying Warm: Always reheat gently to maintain the creamy texture.
