A festive, 4-ingredient drinking chocolate infused with peppermint. An indulgent, super creamy drink perfect for a crowd or hoarding all to yourself. Absolute perfection when topped with coconut whipped cream and crushed peppermint.
Add milk to a small saucepan over medium-low heat and stir occasionally until warm - about 5 minutes. You don't want it to boil, just get hot enough to melt the chocolate.
Once hot, add the chocolate and sugar and whisk to melt. Do so vigorously to ensure everything gets combined. Once it has reached your desired temperature, sample a bit to determine if it's sweet enough for your liking. I added another 1 1/2 tsp sugar at this point (as original recipe is written // adjust if altering batch size).
Remove from heat and add peppermint extract, starting with only lesser end of range (1/8 tsp as original recipe is written) since it can be very strong and overpowering. Once it's to your liking, transfer to small serving glasses and top with a dollop of coconut whipped cream and a sprinkle of crushed peppermint candies/candy canes. I poured mine into two glasses but it was honestly too decadent to finish. I'd recommend splitting this (as original recipe is written) between 3-4 servings.
Store leftovers covered in the fridge for several days. Move to the freezer for longer-term storage.
*Nutrition information is a rough estimate calculated with mix of coconut and almond milks, lesser amount of sugar, and without coconut whipped cream or crushed peppermint.