Mint Hot Chocolate
Yield: makes 2 cups
Ingredients
- 1 1/2 cup whole milk
- 1/2 cup heavy cream
- 10-12 large mint leaves, torn
- 2.5 oz Seattle Chocolate Meltaway Mint Truffle Bar, roughly chopped
- 1.5 oz dark chocolate (72%), roughly chopped
Instructions
- 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 mint leaves. Serve warm.