Thursday, December 17, 2009

Hot Cocoa with Peppermint Whipped Cream

HOT COCOA

Ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup white sugar
  • 1 1/2 pinches salt
  • 1/2 cup boiling water
  • 5 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3/4 cup half and half
Directions:
  1. Combine the cocoa, sugar, and pinch of salt in a saucepan.
  2. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.
  3. Stir in milk and heat until very hot, but do not boil!
  4. Remove from heat and add vanilla. Divide between 6 mugs.
  5. Add the cream to the mugs of cocoa to cool it to drinking temperature.

PEPPERMINT WHIPPED CREAM

Ingredients:

  • 1/2 cup heavy cream
  • 2 T. pulverized peppermints (use food processor to create a powder)
  • 1 T. powdered sugar
  • 1 T. crushed peppermints (use hammer to break into small chunks)
Directions:

  1. Beat cream, pulverized peppermints, and sugar until the whipped cream forms stiff peaks.
  2. Pipe or spoon onto a parchment-lined baking sheet, sprinkle with crushed peppermints, and freeze until firm, about an hour.

Tip: A large piping tip will help keep bits of peppermint from blocking the hole.

Yield: 6-8 rosettes

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