Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set., In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving., In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through., If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves.
Time 8m Yield 1 Number Of Ingredients 7 Steps:
Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended. Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.
Time 10m Yield 2 servings. Number Of Ingredients 3 Steps:
In a small saucepan, melt the mints over low heat. Slowly whisk in chocolate milk until well blended; heat but do not boil. Pour into mugs; top with mini marshmallows if desired.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Heat the milk, sugar, cocoa powder, chocolate and vanilla in a medium saucepan over medium heat, whisking occasionally until the sugar dissolves, the chocolate melts and the mixture is hot and steaming. Stir in the peppermint extract, adding the full amount for a stronger mint flavor. Divide between 4 mugs and serve with a spoonful of whipped cream and a peppermint stick.
