Peppermint White Hot Chocolate
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It should be of no surprise to you that I am a hot chocolate enthusiast. I mean, I built a dedicated station to it in my kitchen for all of this month, so I think you can tell I bloody love the stuff.
Laura is whipping up some nutella goodness over on her blog and Samantha is showing us all how to make the perfect pumpkin spiced hot chocolate so I knew I had to do something a little different…
…and so the Peppermint White Hot Chocolate was born. I love peppermint, and I love white chocolate, so it just made sense.
Before I get into the recipe, I’m going to share a little hot chocolate hack with you all.
I’m sure everyone reading this has tried Lindt balls. They’re the perfect indulgent treat, and I feel like the flavours get better each and every year. Salted caramel? Mango? Gingerbread? INCRED.
I usually can’t stop at one, and I’ve even been known to pop mine in the freezer so they stay solid on the outside but go fudgy in the centre. Oh my god. So good.
Anyway, the key to making the perfect velvety smooth hot chocolate is to use Lindt balls.
Yup, Lindt balls. It’s that simple, and you really don’t need many.
Keep on reading to find out how I whipped up my super simple Peppermint White Hot Chocolate using everyone’s favourite treat.
PEPPERMINT WHITE HOT CHOCOLATE
2 cups milk of your choice
2 small peppermint candy canes
1 teaspoon of beetroot powder, for decorating [optional]
1 extra Lindt ball, for decorating [optional]
To start, pour your milk into a small saucepan and heat gently, whisking until steaming. Turn the heat off, unwrap the three Lindt balls, and add them into the milk. Continue whisking until the mixture is smooth. This is the time when you can froth the milk if you wish – I use a simple hand held frother, but whisking the liquid very quickly has a similar effect.
Once you’ve got the mixture at the desired level of frothiness, pour it into two mugs. Place the mini candy canes on the side of the mug [for stirring] and add a sprinkle of beetroot powder to each hot chocolate if you wish [for a bit of colour and festivity]. Then, if you’re going to decorate using another Lindt ball, simply hold the wrapped ball in your hands and allow it to warm up slightly. You want the outside to stay solid, but the inside to liquefy. Once the Lindt ball is sufficiently warm, unwrap it and squeeze it gently over the hot chocolates. The peppermint centre should leak out of the ball and onto your drink, leaving you with an empty white chocolate shell. Break this in half and throw one half into each drink. Stir with the candy cane and you’re ready to go!
I hope you guys love this hot chocolate recipe. I personally never drink white hot chocolate, but for this I will make an exception. It’s so fresh and minty and sweet, and I really think the Lindt balls add the perfect texture.
The best part about my Lindt hack is that you can use it to create any flavour of hot chocolate you want! Dark chocolate, milk chocolate, dark peppermint, dark coconut, dark salted caramel – the combinations are endless.
Merry Christmas xo