On chilly nights, there is nothing more comforting than a mug of hot chocolate.
Mint Hot Chocolate
Yield: makes 2 cups
1 1/2 cup whole milk
1/2 cup heavy cream
10-12 large Freeman Herbs organic mint leaves, torn
2.5 oz Mint Chocolate, roughly chopped
1.5 oz Dark chocolate (72%), roughly chopped
In a medium sauce pot, bring milk and cream to a simmer. Add torn mint leaves.
Cover with lid and let steep for 10-15 minutes. Strain mint and reheat to a simmer. Pour liquid into a medium bowl with chopped chocolates. Let sit for 2 minutes. Stir to combine until all chocolate as melted. Divide mint hot chocolate between serving glasses. Garnish with fresh organic Freeman Herbs Mint leaves and serve warm.
How to get the most mint flavor:
In order to get the most flavor out of mint, it’s best to bruise them. You want the oils in the leaf to meet the milk mixture. Chop up the mint chocolate bar. To balance out the sweet milk chocolate, also add chopped 72% dark chocolate. Once mint has steeped, bring milk mixture back to a simmer. Pour hot milk over chopped chocolate. Stir or whisk to combine until chocolate melts and it's ready! Enjoy!
Recipe based on and credited to: https://www.thelittleepicurean.com/2014/11/mint-hot-chocolate.html