Peppermint Hot Chocolate
A cosy peppermint hot chocolate with the mint infused into the milk from a peppermint tea bag, topped with cream.
A peppermint hot chocolate for a cold day, where the mint comes from a peppermint tea bag infused into the milk rather than a syrup or essence. Tetley Peppermint is caffeine free, so it lends nothing but its clean, cooling mint to a proper warming mug of chocolate; the grown up answer to an After Eight.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peppermint Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/mint tea/peppermint hot chocolate/
Infuse a little of the milk with the peppermint, whisk the chocolate into a smooth base, then bring it together and top with cream. A good hot chocolate powder works, though melting in some real dark chocolate makes it richer and more bittersweet. The same chocolate and mint pairing is lovely cold as an iced chocolate and mint, or scooped as mint chocolate chip ice cream.
You'll need
- 1 tea bag of Tetley Peppermint Herbal Tea
- 300ml whole milk (80ml for the peppermint infuse, 80ml for the Cocoa bloom, 140ml for the top up)
- 4 heaped teaspoons of any unsweetened hot chocolate powder (about 24g)
- 1 generous swirl of squirty cream
- A fine pinch of dark cocoa powder, for the dust
- 1 300ml mug, warmed
- 1 small saucepan, 1 small balloon whisk
Method
- Warm 80ml of the milk to about 65C in a small pan.
- Off the heat, drop in the peppermint bag, cover and leave to infuse for five minutes.
- Lift out the bag and set the minted milk aside.
- In the warmed mug, whisk the hot chocolate powder with another 80ml of warm milk into a smooth, glossy base.
- Stir the infused peppermint milk into the mug.
- Warm the last 140ml of milk to 65C and top up the mug, stirring.
- Crown with a swirl of cream and a fine dust of cocoa.
- Serve straight away, while it is hot and the cream still holds.
Want the background, not just the brew?
Brewed with: Tetley Peppermint Herbal Tea, 40 Tea Bags 64g
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