Mint Infused Hot Chocolate
I love hot chocolate...mostly on snow days or just when I want to binge on some chocolate and Netflix. I’m also a huge fan of mint and chocolate, but you can go overboard with the mint and end up with some chocolate toothpaste if you aren’t careful. A few weeks back, I made sage infused mashed potatoes and it gave me a good idea for making mint hot chocolate. Now, I know you are probably thinking, “what do mashed potatoes and hot chocolate have to do with each other?” Well, they both use milk. I used the same basic concept to infuse my mint into the milk as I did infusing the sage into the milk for the potatoes.
Ingredients
3-4 fresh mint leaves
1 cup whole milk
1 tsp vanilla extract
1/2 cup Ghirardelli Bittersweet 60% Cocoa Baking Chips
Directions
In a small saucepan, pour in milk and place mint leaves, give it a quick stir. Heat the milk over medium-high until just about boiling (tip: watch the saucepan, milk can easily overflow and if you have an electric cooktop, the clean-up is tough).
Once the milk is heated, strain the mint leaves from the milk and return just the milk to the heat.
Pour in the vanilla extract.
Add in the baking chips, go slowly and allow to melt. If you really love chocolate, you can add in a few extra chips, but you still want a drinkable consistency.
Pour into a mug and enjoy with a few marshmallows!
