1 oz. peppermint schnapps
Add the schnapps to the hot chocolate and stir. Top with whipped cream.
Option: Sprinkle with chocolate
Lisa's story: This comforting hot chocolate was served to me by my freelance writer friend, Carol. It was a chilly (for FL), very windy evening last December. It was already dark out when I got to her house, and the kettle was whistling invitingly. Expecting a hot cup of tea, I was pleasantly surprised when she set down this fragrant mug in front of me. It smelled like a peppermint patty, a favorite candy of mine. She winked and lifted her cup, "Cheers, dear!"
We took a long drawn out sip and in unison, sighed, "AAAhhhhhhhh."
That warm break from routine was special, unexpected, and made our quick hello a festive little visit. I have made it since, and it always leaves me feeling like it's holiday time!
Margaret's Note: Here's my favorite way to make hot chocolate (adapted from Ina Garten), which I think would work fabulously with Lisa's Minted:
2 1/2 cups whole milk
2 cups half-and-half
4 ounces chopped bittersweet chocolate
4 ounces chopped milk chocolate
1 tablespoon sugar
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar and vanilla extract and whisk vigorously. Reheat gently and serve immediately.