Mint Hot Chocolate
PersonalPoints™ per serving
Nothing beats a mug of steaming hot cocoa on a cold winter day. Unless it's our version that's been spiked with fresh mint syrup and topped with chocolate whipped cr
Fat free skim milk
½ cup(s), fresh, loosely-packed (reserve 8 leaves for garnish)
3½ oz, high quality, chopped
Aerosol whipped cream
8 tbsp(s), chocolate variety
- 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.)
- 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.
- 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 a mint sprig.
Store any unused hot chocolate in the refrigerator once it has cooled. Reheat and top with whipped cream and mint before serving. This drink is also tasty served cold.