See this? Peppermint Bark Hot Chocolate Mix.
I’m a fan. As in a real, honest-to-goodness FAN. I just have a couple of teensy, tiny — maybe bigger problems with it, ya’ know.
- The cost. At $21.95 for 12 ounces, I see it as a real indulgence regardless of how much I love it.
- It’s seasonal. Why I ask? I mean I love peppermint all of the time. And chocolate. Together. Especially dark chocolate.
- It’s just expensive.
- I’m a dark chocolate fan.
- $$$
That’s more than a “couple,” isn’t it?
Now don’t get me wrong; I am also a huge Williams Sonoma fan. I could never work there though because I’d end up spending more than I could ever make. I’ll just have to maintain my BFF relationship, I suppose.
Anyway, I set about to develop a homemade version, and I think this one comes really close AND it’s primarily dark chocolate.
See this? This is what a cup of Peppermint Dark Hot Chocolate should look like
If you’re a Starbucks Peppermint Mocha fan, then you are going to really enjoy this. I combine a couple of heaping teaspoonfuls to a large mug of strong coffee (maybe with a shot of espresso) to mimic it. Occasionally, I might add a splash of heavy cream just for decadence:) Or even better, whip up some of that heavy cream and plop a dollop on top. If you’re a white chocolate peppermint mocha fan, grate some white chocolate in your cup or actually add it to the Peppermint Dark Hot Chocolate mix when you are making a batch.
This makes about 12-14 cups of hot chocolate. It just depends on how”chocolately” you go with yours. And just how big that cup of yours might be. As you can tell, mine edges towards extra large.
If you’re looking for a little neighbor gift, then make up a batch of this and bag it in large zipper jewelry/craft bags or gift bags. Mine usually hold about 3/4 cup. Add a mug and a peppermint candy cane, wrap it up with a pretty bow and you have a nice gesture that will definitely be appreciated. Trust me.
- 2 cups granulated sugar
- 6 ounces100% cacao unsweetened chocolate, finely chopped
- 3 ounces peppermint bark (peppermint pieces may be used as well), finely chopped *
- 1 cup unsweetened cocoa powder (I use 1/2 dark chocolate.)
- 1/2 cup nonfat dry milk powder
- 5 Tablespoons cornstarch
- 1 teaspoon peppermint extract
- 3/4 teaspoon kosher salt (Use chocolate sea salt if you have it.)
- Place all ingredients in a food processor or blender and pulse until all are finely ground to a powder.
- Store in an airtight container for up to 2 months.
- To make 1 cup: heat 1 cup milk over medium heat until the milk bubble and mix with
- 1/4 cup of the hot chocolate mix; whisk until thoroughly combined.
- * For more intense peppermint flavor, grind 4-5 peppermint candy canes into the mix. Decrease the sugar by 1/2 cup. You can also use Andes chocolate mint bits, but it is a somewhat different taste.
- **Peppermint Mocha Coffee: To 1 cup strong coffee (I add a teaspoon of espresso power.), add 1-2 heaping teaspoons of the mix. Stir well. Enjoy!
Dear Williams Sonoma and Starbucks: I’m available:)
Dark chocolate…’Tis truly the best! I have a small piece of dark chocolate EVERY day no kidding.
I am all over that!
This looks so yummy! I can’t tell you how much hot chocolate my 5 kiddos go through! This recipe looks particular good. We will have to try it, thank you for sharing.
I bet they will love it! Thanks for stopping by.