My first peppermint-chocolate creation was inspired by our time in Zurich, Switzerland last fall, where chocolate is one of their prized specialties. People form lines around chocolate shops there and it’s all because it’s made fresh daily by artisans who have made chocolate their life and craft. It’s no joking around. Besides eating truffles and bars, another very Swiss way to consume chocolate is by drinking it. I can totally get on board with this concept. Drinking chocolate differs from hot cocoa in that it’s much thicker and usually contains melted chocolate rather than cocoa powder. This makes it richer, creamier and all-the-more decadent. It’s normally treated as more of an indulgent dessert than a daily drink, though I wouldn’t judge if you opted for the latter. For this recipe you need: Coconut milkDark chocolatePeppermint extractRaw/Turbinado sugar Coconut whipped cream isn’t necessary but highly, highly recommended. I mean, come on. You’re already going to party town. Why not go all the way? A little sprinkle of crushed peppermint doesn’t hurt, either… This drinking chocolate is my new obsession! It is thick, slightly coconutty, insanely creamy, intensely chocolaty, and balanced with a hint of peppermint. This recipe makes a descent sized batch, which you could serve to a small group. Since I apparently don’t have friends or I don’t like to share, I’ve hoarded mine all to myself and have been reheating little portions after dinner for a little virgin nightcap. But I can almost guarantee that Baileys or Kahlua would be delightful in this drink. For more festive boozy libations, check out our Frozen Blended White Russian and Boozy Pumpkin White Hot Chocolate. Enjoy!
