The Best Peppermint Hot Chocolate Ever

Also useful for bribing misbehaved children and loudmouth relatives.

Photo by Klara Avsenik

Let’s face it. As much as you look forward to the holidays, you dread them, too. They get harder as you get older—too many people and pesky schedule disruptions, too much mindless rushing around. Everyone has at least one relative/neighbor/work associate they can’t stand, and if someone starts in about politics, it’s probably wise just to duck and cover.

All the more reason to incorporate the best part of the season into your holiday routine: comfort food. And one of my all-time favorite comfort foods is homemade hot chocolate flavored with peppermint. We’re not talking cocoa powder here. Cocoa powder won’t cut it. Neither will candy bars, which are too sweet and leave a grainy after-texture. No, you’re going to use high-end bittersweet chocolate, fully fatted organic whole milk, and whipped cream that doesn’t come out of an aerosol can. With a simple recipe like this one, truly, you’re only as good as your ingredients, so don’t get the cheap stuff, and don’t argue.

First, the bittersweet chocolate.

Guittard: Versatile, smooth, and will make your taste buds sing tiny Christmas carols. Don’t kill yourself trying to find it, but Guittard can usually be had at Target and Whole Foods.

Ghirardelli: This Italian brand isn’t quite as good as Guittard, but it’s way more affordable.

Callebaut: Primo stuff, rich and chocolatey. Harder to find in a manageable size, so get it if you think you might make a lot of hot chocolate.

Any Quality Bittersweet Chocolate Recommended by Your Grocer: Go for it.

Ingredients (enough for two servings):

4 oz. bittersweet chocolate, roughly chopped
2 cups whole milk, preferably organic
2 tbsp. sugar
Splash of peppermint extract

Garnish with whipped cream or marshmallows

Instructions:

1. In a saucepan, combine milk and sugar and cook over medium heat.

2. Keeping an eye on the milk while it’s heating, place chopped chocolate in a low bowl in the microwave and heat for thirty seconds. Stir. Heat for another thirty seconds. Stir. Repeat until the chocolate is thoroughly melted.

3. You want the milk to almost reach the scalding point without being scalded, about 180 degrees if you’re using a thermometer. Otherwise, look for bubbles along the sides. Turn off the heat and add the melted chocolate, whisking to combine. Add a dash of peppermint extract. Whisk again. Then pour into jolly holiday mugs, top with whipped cream or marshmallows, and you’ve got yourself a delicious hot beverage that will keep everybody’s mouth busy so they don’t say anything stupid.

Buon appetito!

Do you have a favorite holiday beverage that doesn’t involve gallons and gallons of alcohol? If so, leave your suggestions below!