Mint Hot Chocolate

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Nothing beats a mug of steaming hot cocoa on a cold winter day!
 

Ingredients

• 6 cup(s) fat free skim milk

• 1/4 cup(s) sugar

• 1/2 cup(s) mint leaves, fresh, loosely-packed (reserve 8 leaves for garnish)

• 3 1/2 oz bittersweet chocolate, high quality, chopped

• 8 Tbsp aerosol whipped cream

• 1/4 cup(s) water

• 8 candy canes for garnish (optional)
   

Instructions

1. Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes; cover and set aside. (Or warm milk in microwave to take chill off – milk should be warmed; not cooked.)

2. In another small saucepan, combine water, sugar and mint leaves; bring to a boil and boil for 1 minute. Reduce heat to medium-low and simmer for 5 minutes. Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.

3. Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.) When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine , being careful that chocolate does not stick to the bottom of the pot. When chocolate and milk are completely combined add remaining milk to pan. Increase heat to medium-low and warm through. Pour into serving cups and top each serving with about 1 1/2 tablespoons whipped cream and either a mint sprig or a candy cane.

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