Peppermint Hot Chocolate with Handcrafted Chocolate Marshmallow

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Taken from the Williams-Sonoma Sale post, I made two cups of the Peppermint Hot Chocolate for the first time while putting the finishing touches on my other webpage, Tech Hub. If you have picked up a tin after reading the post, the important thing to know is following the directions precisely.  There is a little blurb about heated cups so microwave your cups for one minute.

One thing I noticed in the process, when heating the milk it says to watch for bubbles around the edges. There were bubbles when I poured the milk! So I waited for more bubbling to appear and by the time it happened, a thin layer of film was over the heated milk. I had to skim it off and put in the measured chocolate. 

It says to use 5 tablespoons per 1 cup. I measured it out and in case you don’t feel like counting it out, the loose equivalant is about 1/4 cup. This makes for a really rich and creamy chocolate. It also makes for the best tasting hot chocolate you will ever drink. Joy made a comment after her first sip that the regular chocolate version would be perfect with churros.

We took the marshmallows to the concotion. The picture you see above was taken when a chocolate one was first dropped into the drink. Shortly after thereafter, the marshmallow started to melt, adding more goodness to the drink.

I made another couple of cups the following night. Instead of waiting for the bubbles to happen, I heated the milk at medium heat and waited for steam to come off the saucepan.  This made for perfect temperature cocoa that could be enjoyed once it has been mixed. There was also no skimming needed!

If the tins are still available at your local Williams-Sonoma, I still recommend you get either of the chocolate variety the have available. Enjoy!