Public recipe with member extras
Camel Milk Peppermint Hot Chocolate
A festive twist on the dark, salted hot chocolate, finished with fresh peppermint for a cooling contrast.
Holiday & Seasonal Specials · Winter Gatherings · Holiday Dessert Drinks
What you need
Ingredients
- 2 cups Camel Milk
- 3 oz Dark Chocolate, finely chopped
- 1 tbsp Cocoa Powder
- 2 tbsp Maple Syrup
- 1/4 tsp Peppermint Extract
- Crushed Candy Cane, to finish
Method
Instructions
- Warm the camel milk gently in a saucepan over low heat, taking care not to let it boil.
- Whisk in the cocoa powder until fully dissolved.
- Add the chopped dark chocolate and whisk continuously until completely melted and smooth.
- Stir in the maple syrup and peppermint extract, tasting and adjusting the peppermint to your preference.
- Pour into mugs and finish with crushed candy cane sprinkled over the top.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.