So it's 2012, huh? What are your New Years resolutions? I resolved to give up pop (aka soda or coke for you non-Ohioans out there). I resolved to keep my work at work (harder than it sounds for an instructor who receives panicked emails about indirect objects and imperfect tense emergencies at all hours of the day and night). And, perhaps most importantly, I resolved to continue to share my treats with you throughout the coming year.
I've been thinking for weeks about peppermint hot chocolate. I blame the candy cane cupcakes.
So, I put the ingredients together in quantities I thought would work. It didn't turn out exactly as expected, but rather it brought me back to a café in Xela, Guatemala where I studied for the summer several years ago. I accidentally made un buen chocolate, peppermint-style.
While in Guatemala, a couple afternoons a week after classes I'd go with friends to a small café to study and practice speaking Spanish. The chocolate at Café La Luna was just how a Latin-American chocolate should be: thick, rich, super-chocolatey, just mildly sweet, and very satisfying.
This hot chocolate is the same, but with a wintery peppermint twist. Here are the recipes for the Guatemalan- and American-style hot chocolates. Makes 2 creamy mugs.
Peppermint Hot Chocolate
-2 c milk (I used skim)
-1/2 c cocoa powder
-1 tbsp sugar
-1/4 c semi-sweet chocolate chips
-1/4 tsp peppermint extract
American-Style: To the above ingredients, add about an additional 1/2 c milk and 1 tbsp sugar. Adjust to taste.
Combine all of the ingredients in a small saucepan. Over medium heat, whisk ingredients together. Bring hot chocolate to a boil for about one minute. Serve warm.