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Photo of Mint hot chocolate by WW

Mint hot chocolate

7
Points®
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
8
Difficulty
Easy
Nothing beats a cup of steaming hot chocolate when temperatures start to dip, and the 15 minutes or so that it takes to make this drink from start to finish will be well worth it when you take a sip. Our version is made on the stovetop, spiked with fresh mint syrup, and is then topped with whipped cream—an ideal mix of a warming drink and a satisfying dessert. Store any unused hot chocolate in the refrigerator once it has cooled (or halve the recipe so you have fewer leftovers). Reheat and top with whipped cream and mint before serving. We opted for chocolate whipped cream, but you can use any flavor you’d like.

Ingredients

Fat free skim milk

6 cup(s)

Water

¼ cup(s)

Sugar

¼ cup(s)

Peppermint leaves

½ cup(s), fresh, loosely-packed (reserve 8 leaves for garnish)

Bittersweet chocolate

3½ oz, high quality, chopped

Chocolate aerosol whipped cream

8 Tbsp

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 bottom of 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 of whipped cream; garnish with mint. Yields about 3/4 cup per serving.

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