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Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
8 mins
cook:
8 mins
total:
16 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook milk in a heavy saucepan over medium heat until warm (do not boil). Add 7 crushed peppermint candies, stirring until candies dissolve. Add white chocolate, stirring with a whisk until chocolate melts. Cook until tiny bubbles form around edge of pan (do not boil), stirring constantly with a whisk. Remove from heat; stir in extract.

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  • Coarsely crush 2 peppermint candies; set aside. Finely crush remaining 2 peppermint candies. Coat rims of 6 mugs with corn syrup. Place 2 finely crushed peppermint candies in a saucer; dip rim of each mug in candies to coat.

  • Pour 2/3 cup hot chocolate into each mug; top each serving with 1 tablespoon whipped topping. Sprinkle 2 coarsely crushed candies evenly over topping.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

199 calories; fat 6.3g; saturated fat 3.8g; protein 6.2g; carbohydrates 29.4g; cholesterol 7mg; iron 0.1mg; sodium 105mg; calories from fat 28%; fiber 0g; calcium 228mg.
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