White Chocolate And Peppermint Hot Chocolate Recipes
PEPPERMINT WHITE HOT CHOCOLATE
My soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy., Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.
Nutrition Facts : Calories 519 calories, Fat 32g fat (19g saturated fat), Cholesterol 54mg cholesterol, Sodium 153mg sodium, Carbohydrate 46g carbohydrate (44g sugars, Fiber 0 fiber), Protein 11g protein.
PEPPERMINT WHITE HOT CHOCOLATE
Perfect and elegant for Thanksgiving or Christmas, this smooth "hot chocolate" deviation has been a favorite of ours for years. After it has been prepared, it can easily be kept warm in a large slow cooker for guests, so it's perfect to take to Christmas parties, Thanksgiving potlucks, and the like!
Provided by Feeding-6
Categories Drinks Recipes Hot Chocolate Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
- Remove from heat and stir in peppermint extract.
- Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 36.3 g, Cholesterol 181.5 mg, Fat 55.3 g, Protein 7.7 g, SaturatedFat 34.1 g, Sodium 121.9 mg, Sugar 27.7 g
WHITE CHOCOLATE AND PEPPERMINT HOT CHOCOLATE
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Beat cream and 8 crushed candies in medium bowl until stiff peaks form. Cover and refrigerate whipped cream.
- Bring milk to simmer in heavy large saucepan over medium-high heat. Add white chocolate; whisk until melted and smooth. Bring to simmer, whisking constantly. Mix in peppermint extract. Ladle into 4 mugs. Top with dollops of whipped cream. Sprinkle with additional coarsely crushed candies and serve.
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