Hot Chocolate With Whipped Mint Cream
Are you looking for a comforting hot beverage to enjoy while watching the snow falling outside? This mint hot cocoa will warm up your heart!
The chocolate drink is quite strong and lightly sweetened, while the whipped cream is rich and fluffy, with a refreshing mint flavor.
Because it’s always nice to have some cookies with a hot chocolate, what about chickpea flour cookies for a gluten free and possibly vegan snack, or chocolate pinwheel cookies if you are in a Christmassy mood.
Whipped mint cream
The ingredients need to be mixed together the day before. If you don’t allow the cream to rest long enough, it’s going to separate.
I use fresh spearmint leaves as I don’t like peppermint extract, I think it’s way too strong and overpowering.
The next day, when whipping the cream, keep an eye on it as it can separate pretty quickly. Mix to medium peaks.
I didn’t indicate how much food coloring you will need since it depends on the product you’re using. Grocery stores brands are usually not as strong as the professional ones.
Chocolate drink
Very fast and easy to make, the most important part in this is the chocolate you’re using. I would definitely recommend using a good quality dark chocolate with 50% cocoa. If using a stronger chocolate, you’ll want to add some sugar.
You can use cow milk or plant based milk. Depending on the texture and taste you like, you can chose to use only milk instead of half milk / half water.
You can decorate this mint hot chocolate by dusting cocoa powder, sprinkling chocolate shaving or marshmallows!
Hot Chocolate With Mint Whipped Cream
Equipment
- Hand blender
Ingredients
Mint Whipped Cream
- 1 ¼ cup whipping cream (300 ml)
- ½ cup spearmint leaves (7 g) – chopped
- ⅓ cup white chocolate (75 g)
- green food coloring see note
Hot Chocolate
- 1 ¼ cup water (300 ml)
- 1 ¼ cup milk (300 ml) – see note
- 2 tbsp sugar (25 g)
- 1 ½ tbsp unsweetened cocoa powder (11 g)
- ¼ cup dark chocolate 50 % cocoa (56 g) – see note
Instructions
Mint whipped cream – day before
- Heat up the cream in a small pot. Once hot, remove from the stove and infuse the mint for 10 minutes.
- Bring to a boil and pour in the white chocolate over a strainer.
- Use a hand blender and mix for a minute or two. Cover with cling wrap directly on top of the cream and refrigerate overnight.
- The next day, whip the cream to medium peaks and add the food coloring.Fill a piping bag with a star tip.
Chocolate drink
- In a pot, whisk the milk, water, sugar and cocoa powder and bring to a boil.
- Add the chocolate and keep boiling for one more minute, mixing constantly.
- Pour in mugs and pipe the mint whipped cream on top. Dust with cocoa powder and sprinkle with crushed white chocolate .
Notes
The ingredients need to be mixed together the day before. If you don’t allow the cream to rest long enough, it’s going to separate. The next day, when whipping the cream, keep an eye on it as it can separate pretty quickly. Mix until medium peaks.
I use fresh spearmint leaves as I don’t like peppermint extract, I think it’s way too strong and overpowering.
I didn’t indicate how much food coloring you will need since it depends on the product you’re using. Grocery stores brands are usually not as strong as the professional ones.
Use a good quality dark chocolate with 50% cocoa. If using a stronger chocolate, add some sugar.
You can use cow milk or plant based milk. Depending on the texture and taste you like, you can chose to use only milk instead of half milk/half water.