I really hope you are not already sick of holiday recipes, because this recipe is truly great. Even if you have already had your fair share of peppermint bark or peppermint mochas, you just need to make space for one more chocolate and peppermint treat. Fair warning though, once you try this hot meets cold peppermint affogato, you will probably want it every night for dessert.
Things I think to myself at the grocery store: When does a favoritism towards peppermint ice cream turn into an outright obsession? When I buy if four weeks in a row, five weeks in a row…when I worry that McConnell’s will stop making it post-holidays, so I buy three tubs at the grocery store? And what type of person becomes obsessed with peppermint ice cream?
Please note you might start to think these things as well if you try this recipe.
I’m particularly partial to McConnell’s peppermint ice cream. It’s refreshing, without being too herbal like some mint ice creams. Plus, it has a nice pink color that I find festive. Z is now addicted too.
This hot chocolate is a mix between American-style and French. I use both cocoa powder (Dutch processed cocoa will give you more flavor) and chopped up semi-sweet chocolate. The better the chocolate, the better the hot cocoa. And don’t skimp on milk. Use at least 2%, but full-fat is best. It’s the holidays!
Peppermint and Hot Chocolate Affogato
In a pot over medium-low heat, combine the cocoa, chocolate, sugar, and 1/2 cup of milk. Stir until the sugar and cocoa powder dissolve. Add more milk, and then heat until hot and chocolate melts, stirring frequently using a whisk. Do not let it boil! Add in the pinch of sea salt.
When hot chocolate is ready, ladle hot chocolate over the ice cream (about 1/3 cup hot chocolate). Serve immediately.