Peppermint hot chocolate is my favorite kind of hot chocolate. I love that it hits on sensations and tastes of both hot and cold, but most of all, I love that it gets me thinking about
the holidays – oh let’s be real, it gets me thinking about Christmas. Two months early.
It’s about to get a little personal.
Christmas has become a bit of a sensitive subject in these parts. My beloved boyfriend of close to four years is Jewish, and with a name like Yang Yang, it should go without saying that I’m not. He wants nothing to do with Christmas, and I’m just days away from listening to All I Want for Christmas is You on repeat. Sometimes it feels like we’re living on opposite planets, and then I remember the one area of common ground: we both grew up eating Chinese food the day of. It’s not much, but it’s a start.
So as we
talk in circles work out our differences, I’m letting myself go a little crazy with the Christmas cheer this year, because I might not get to a few years from now. Go ahead and file all of that under “stuff you didn’t need to know,” but my intention for sharing was to get a free pass for posting a premature peppermint recipe at the height of pumpkin season. I hope it worked.
The real culprits for this hot chocolate are these three items from my latest World Market haul. Have you ever tried Peppermint Crunch Junior Mints? You’re missing out if not. So when I spotted a box and the strategically placed Peppermint Stirrers and Pigsy Dust, I knew I was done for.
You know what happened next. And you know it was great.
Great like these Peppermint Crunch Junior Mints. They’re what got me through studying for my accounting final. How did I do on the actual final? Jury’s still out on that one. Consolation pizza may have been involved.
If you follow this blog, you also know that I’m a sucker for recurring weekly series. I posted my final #tbt post last Thursday and have been looking to replace it with something else. What are your thoughts on Thirsty Thursday? Because that’s what I’m thinking. Consider this the first post.
As always, thanks for reading. xoxo.
- 1 tablespoon unsweetened cocoa powder
- 1 cup milk
- 3 tablespoons sugar
- 1/8 teaspoon peppermint extract
- In a small saucepan, whisk together unsweetened cocoa powder, milk and sugar and until well blended and brought to a light boil.
- Add peppermint extract. Stir. Sip!
- You might want to add the peppermint extract at your own pace. I thought 1/8 teaspoon was perfect, but I like mine extra minty. You might want to do a little at a time, or more if that's what you're into.