PEPPERMINT HOT CHOCOLATE

Featuring a hack, but let’s not call it that

The hack: Peppermint tea bags instead of peppermint extract.

I reach for the former regularly; the latter, not so much.

Let me set one thing straight: a true hack is not a shortcut—it’s an efficiency. I’ve found myself bothered by the idea of a "hack" because, a lot of the time, they’re unnecessary (I’ll stick to scoring and scooping avocados, and my wire rack will remain in the oven, thank you.) To me, a hack isn’t a reflection of laziness but rather ingenuity, and the end result doesn’t suffer. Okay, I’m off my soapbox.

This recipe is scalable, and I recommend using chocolate bars or discs over chips for the most ideal texture (no stabilizers = easy melting). If you’ve got both semisweet and bittersweet chocolate on hand, consider using half of each. The peppermint candy for serving is entirely optional, but it’s a very festive touch.

A note on whipped cream:
Whipped cream for hot chocolate should be slightly over-whipped, or at the very least, stiff peaks; soft whipped cream melts away too quickly. Salting the whipped cream, or serving it with flaky sea salt, is a must to balance the intense sweetness and rich creaminess.

P.S. As a mint-chocolate chip lover, I don’t think the combination of peppermint and chocolate is seasonal (nor is hot chocolate, for that matter). If peppermint doesn’t appeal to you, feel free to skip it entirely for a more classic hot chocolate. Also, please note that this is not a French-style, melted chocolate vibe. If that’s what you’re after, bump the chocolate to 6 ounces and use whole milk.

2-3 SERVINGS / 15 MINUTES

INGREDIENTS

3 cups 1% milk*

1 pure peppermint tea bag, optional*

⅛ tsp. ground cinnamon

⅛ tsp. ground cardamom, optional

¼ tsp. vanilla bean paste*

4 oz. semisweet or bittersweet chocolate (50-60% cacao), chopped

Diamond crystal kosher salt

Whipped cream, for serving, optional

Flaky sea salt, for serving, optional

Chocolate shavings, for serving, optional

Crushed peppermint candy, for serving, optional

*Instead of…

1% milk, use 2%, whole, almond, or oat milk

Peppermint tea bag, use ⅛ - ¼ tsp. peppermint extract (depending on how minty you like it)

Vanilla bean paste, use ½ teaspoon extract

METHOD

Add milk, peppermint tea bag (if using), cinnamon, cardamom (if using), and vanilla to a small pot over medium heat. Cook, whisking occasionally, until the milk is steaming and just beginning to simmer (you should see small bubbles where the milk and pot meet). Reduce heat to low, remove the tea bag (squeezing it against the sides of the pot to extract all the milk), and discard. Carefully add the chocolate and a pinch of salt, and whisk constantly until the chocolate has dissolved and combined with the milk.

Divide between 2-3 mugs and serve immediately with whipped cream, flaky sea salt, chocolate shavings, and crushed peppermint candy if desired.