Ultimate Peppermint Hot Chocolate

We were given a very large bag of leftover peppermints after a family reunion I helped organize. Besides eating them and sharing them, I have looked for ways to use them. The Everyday Cheapskate, Mary Hunt, has the same problem and in addition to decorating with them (not an option for me where its humid), shared some recipes. This hot chocolate recipe sounded divine so my husband and I decided to indulge after putting the kids to bed. ;)

The hot chocolate mixture is super rich and dark chocolate-y. I think we would prefer it with more mint and a bit more sugar itself, and less dependent on the sweet whipped cream mixture you add as a topping.  But it is fun, and delicious, and RICH. Not something you can drink a huge amount of in one sitting. (or maybe I'm getting old and can't indulge like I used to be able to? Gasp!)

I think in the future we will probably make the whipped cream topping with crushed peppermints but use a different hot cocoa recipe (Alton Brown's is one of our favorites) and add more peppermint extract.

The recipe is originally posted here.

Ultimate Peppermint Hot Chocolate

Whipped Cream:

1 cup (8 ounces) heavy cream, chilled

2 tablespoons powdered sugar

1/4 teaspoon peppermint extract

2 tablespoons crushed peppermint candy

Hot Chocolate:

3 ounces unsweetened chocolate, grated

1 quart (32 ounces) whole milk

1/3 cup granulated sugar

1/3 cup boiling water

1 teaspoon vanilla extract

1 teaspoon peppermint extract

Place the cream, powdered sugar and peppermint extract in a chilled mixing bowl, and beat on high speed until soft peaks form. Use a rubber spatula to fold in the crushed candy. Refrigerate the whipped cream.

Place the chocolate in a large metal mixing bowl. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate occasionally with a rubber spatula.

In the meantime, pour the milk into a heavy-bottomed 2-quart saucepan. Whisk in the sugar and cook over medium heat, stirring occasionally, until the milk begins to simmer and bubbles form around the edge. Turn off the heat.

Once the chocolate has melted, reduce the heat so the water under the pan barely simmers. Pour 1/3 cup of boiling water into the melted chocolate, and whisk or beat with an electric mixer until smooth. Slowly add the hot milk mixture as you whisk. When the ingredients are well incorporated, remove the bowl from the pan of simmering water and stir in the vanilla and peppermint extracts.

To serve, ladle the hot chocolate into mugs, and top with a generous dollop of peppermint whipped cream. Garnish with more crushed peppermint candy. Serves 4.

Blueberry soda

Here is a fun way to use blueberries - make your own soda! This recipe makes a cold refreshing drink that is delicious and simple to make.

How simple? You make the juice from the berries, cook in the sugar and your syrup is done. To serve, you put carbonated water over ice, add some syrup and enjoy.

Right now, this is up there with homemade lemonade on my list of refreshing delicious drinks of summer. The recipe comes from Alton Brown, and his blueberry episode of Good Eats.

The fact that you make the soda yourself old school style and know exactly what is in the syrup makes it more appealing to me, as I have a son who LOVES carbonation. Being able to give him a cheaper but healthier option is nice. If you aren't a soda fan, I suggest a blueberry smoothie ala pioneer woman. (Also delicious! Try both!)

Club soda & tonic water will not work or taste right in this recipe. You need regular carbonated water/sparkling water because the additives in the others will mess with the flavor.

Blueberry Soda

20 ounces blueberries, about 4 cups, rinsed and drained
2 cups water
1 cup sugar
1 lime, juiced
Carbonated water for serving
Ice for serving

Place the blueberries and the water into a saucepan, set over medium-high heat and bring to a boil. Put on lid, reduce the heat to low and simmer for 15 minutes.

Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes.

Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. (Wear plastic gloves so you don't stain your hands!) Discard the skin and pulp.

Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes, stirring regularly.

Remove from the heat and carefully transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.

To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.