One of the tastiest things to be discovered in the Americas by Christopher Columbus was the cocoa bean. From that we have developed a world of treats, including hot cocoa. This holiday try your hot cocoa with a little herbal twist. The flavors of mint and chocolate just naturally go together.
Mint Cocoa, Theme and Variations
Serves: 1 serving
- 8 ounces milk
- 1 each peppermint tea bag
- 2 teaspoons cocoa powder
- 2 teaspoons sugar
- Heat milk just to the boiling point without scalding it. Add the peppermint tea bag to the milk and let it steep for about 2-4 minutes. Remove tea bag from milk and discard. Add cocoa and sugar to taste and whisk until smooth. Pour into your favorite holiday mug and enjoy!
- Traditional Recipe: Many from-scratch recipes of previous generations added a quarter teaspoon of vanilla extract for each cup of milk.
- Turbo-Charged: A tablespoon or two of Bailey's Irish Cream or Cointreau (an orange liqueur) gives cocoa an extra kick.
- For the Young at Heart: Add mini-marshmallows and insert a peppermint candy cane for fun.
- From Mexico: Traditional hot chocolate in Mexico is made with water, not milk, and involves a totally different process. But if you'd like a similar flavor add a half teaspoon of cinnamon to American hot cocoa.
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