1/8 teaspoon plus 1/2 teaspoon Pure Peppermint Extract
Small Candy Canes
Instructions
Combine 2 cups milk, chocolate and pinch salt in heavy large saucepan. Whisk gently over medium heat until chocolate melts. Whisk in remaining 2 cups milk.
Whisk cream, 3 tablespoons creme de cacao and 1/8 teaspoon peppermint extract in medium bowl until peaks form. Cover and chill until ready to use, up to 3 hours.
Bring cocoa to simmer; mix in 5 tablespoons creme de cacao and 1/2 teaspoon peppermint extract. Divide cocoa among 8 small cups. Top with peppermint whipped cream and garnish with candy cane, if desired.
Originally Submitted
12/15/2010
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