Updated: Mar 4
While enjoying the snowy winter of Montana, we love to sip this minty hot chocolate; it is the perfect fix for keeping fingers and noses warm. It is pretty simple to make homemade hot chocolate, but we like to kick it up a notch using our farm-grown peppermint oil for a festive twist. Real Peppermint oil is stronger than extract so adjust flavoring to what you’d like. This recipe makes about 6 Cups or so of cocoa, so double or triple as your gathering or taste buds require.
2 cups semi-sweet chocolate chips
8 oz unsweetened chocolate bar
¼ cup unsweetened cocoa powder
¾ cup granulated sugar
½ tsp sea salt
1 cup water
2 cups heavy cream
4 cups whole milk
1 tsp vanilla
food-grade peppermint oil (to taste – I usually add ¼ tsp)
Mix together cocoa powder, sugar and salt in saucepan. Add water, chocolate chips, and chocolate bar and allow chocolate to melt before you bring to a boil. Boil for one minute. Reduce heat to simmer and add cream and milk. Heat and stir before adding vanilla and peppermint oil. Be careful not to let the chocolate scorch over the hot fire.
Fill your mug and top with whipped cream and peppermint candy sprinkles.
Our farm-grown Montana peppermint oil is available on our website. It is 100% food-grade oil but may also be diffused or use topically for other health benefits.
Do you also notice how Evie has worn out these boots - I think it might be time for a new pair! Yikes!