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Minty Moocha Hot Chocolate
Recipes
Ingredients:
– 2 1/4 cups Real California whole milk or lactose-free milk
– 1 1/4 ounces granulated sugar
– 1 vanilla bean, split, seeds scraped and reserved
– 3 1/2 ounces semi-sweet chocolate, chopped
– 1 ounce peppermint schnapps
– 1/2 ounce coffee liquor
– Real California whipped cream
– Shaved chocolate
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Directions:
In a 2-quart saucepan, heat milk, sugar and vanilla seeds over medium heat. Add chocolate and whisk until chocolate melts and mixture is smooth and creamy. Remove from heat; add schnapps and coffee liqueur. Pour into 2 large coffee mugs and top with whipped cream and a sprinkling of shaved chocolate.
Recipe courtesy of Chef Andy Wild for CMAB.
Per Order:
Makes two servings
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.