RECIPE: PEPPERMINT HOT CHOCOLATE

Brrr... there's a chill in the air and the holidays are right around the corner. No matter if you're just cuddled up in a blanket watching Christmas movies or coming in from holiday shopping, make up a mug of this fast and super rich hot chocolate! Check out the variation at the end... a shot of something extra to warm you up fast!

PEPPERMINT HOT CHOCOLATE

Makes 2 large mugs

INGREDIENTS

2 1/2 cups milk (use whole or skim, whatever you like)

3 tablespoons unsweetened cocoa

3 tablespoons sugar

6 squares (3 ounces) 60 % Cacao dark chocolate, chopped 

1/2 teaspoon vanilla

dash salt

4 soft peppermint candies or 2 soft peppermint sticks, crushed fine + 2 peppermint sticks for garnish

1/2 cup heavy cream or whipping cream

DIRECTIONS:

Put the candies in a plastic bag and crush them using a rolling pin or mallet. Set aside. Put the milk in a saucepan. Slowly bring to a simmer, stirring occasionally. Reduce the heat. Add the sugar and stir to dissolve. Put the cocoa in one of the mugs. Add a bit of the hot milk and stir until it becomes smooth, adding more milk to thin it out. Add it back to the saucepan. Next, add the chopped chocolate and stir until it is completely melted. Let the chocolate heat through, stirring constantly. Add the crushed candies and stir until they are melted. Pour into mugs and drizzle a little heavy cream on the top. Garnish with a peppermint stick, whipped cream, a dusting of cocoa, marshmallows, or even more crushed candies... whatever you like and your diet can afford!

Variation: Add a shot of brandy, vanilla vodka, chocolate or white chocolate liqueur, coffee liqueur, or peppermint schnapps to your mug for some extra warmth!

FOR A CROWD: I make the hot chocolate in a pot and then transfer to a slow cooker for serving. Makes temperature control and serving so easy!

RECIPES FOR PUFF PASTRY, MY HOLIDAY SECRET WEAPON

Frozen puff pastry is my go-to secret weapon for the holidays. I keep it on hand for those situations when you have last minute guests or simply run out of time to get something made. Find puff pastry in boxes in the frozen food section of the store where you'd find frozen pie crust or rolls. Keep a few boxes in your freezer for a delicious and elegant appetizer or dessert. Easy, impressive and fast; you will wonder how you lived without it. 

Here are a few of my favorite recipes using puff pastry that are simply perfect when you need to pull together something fast and absolutely delicious!

PUFF PASTRY PALMIERS

These are those swirled cookies that you often see in bakeries in France or Argentina, often referred to as elephant ears.

Get the recipe...

These Puff Pastry Palmiers or "elephant ear" cookies are so simple to make. Roll out the puff pastry into sugar and cinnamon and you've got a buttery, sugary bite of heaven.

STRAWBERRY NAPOLEONS

Napoleons are absolutely one of the easiest desserts to make but they are also one of the most impressive looking desserts you can serve to guests. They'll never guess how simple they are to make! Get the recipe....

Strawberry Napoleons are so pretty, so easy, so delicious.... and with puff pastry, there are soooo many possibilities!

PUFF PASTRY PARTY SQUARES

I made this recipe for Food Network Star when I needed something using pastrami that would travel well and taste good served room temperature. This is best served warm and not hot straight from the oven. You can use just about anything you want inside the pastry. I used ham and cheese since it is an eternal favorite but you can use beef, pork or even vegetables. Get the recipe...

RECIPE: HOT BUTTERED RUM COCKTAIL

You can mix up the base for Hot Buttered Rum and keep it in the freezer until you are ready to make a batch. Perfect for holiday get-togethers.

I was introduced to Hot Buttered Rum after skiing in Beaver Creek, Colorado a few years ago and have been in love with it ever since. This cocktail recipe is perfect for the holidays because you can make a large batch in advance and keep the mixture in the freezer until you're ready to use it. Then all you have to do is scoop the mixture into a mug, add the rum, and fill with hot water.

This recipe is really rich-- almost like a dessert and it is soooo yummy.

HOT BUTTERED RUM

INGREDIENTS

1 pound Confectioners' sugar

1 pound brown sugar

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

Pinch ground cloves

Pinch of salt

1 pound unsalted butter, softened

1/2 teaspoon vanilla

1 quart good quality vanilla ice cream, melted

DIRECTIONS:

Sift the dry ingredients together into the bowl of your mixer. Add the butter and vanilla. On medium high speed, cream the butter and sugars together. Lower the speed and drizzle in the melted ice cream, a little at a time, scraping down the sides as you go.

Freeze until firm.

To make a mug: Place 1 1/2 ounces good quality dark rum (I like Appleton Estates) in a mug along with two generous scoops of the mix-- more if you have a big mug. Fill the mug with boiling water. Top with a little fresh grated nutmeg-- just a little- and serve with a cinnamon stick for garnish.