Hot chocolate hazelnut

For the hot chocolate:

2 cups of hazelnut milk (you can substitute almond milk, soy milk, or regular milk) 

 
2 tablespoons of unsweetened cocoa powder
2 ounces of dark chocolate (60-70%), finely chopped (I used TCHO Chocolate discs, which I did not need to chop)
2 tablespoons of sugar
1/4 teaspoon of coarse salt

Bring the hazelnut milk to a boil over medium heat. Whisk in the cocoa powder, chopped chocolate, sugar, and salt until completely smooth.

For the minted whipped cream:

1/2 cup of heavy whipping cream
1 tablespoon of sugar
1/2 teaspoon of real peppermint extract

Combine whipping cream, sugar and peppermint extract in a medium bowl. Whisk until light and fluffy. I recommend using a hand blender with a whisk attachment (you’ll get beautifully whipped cream in a minute or under, and you won’t kill your arm). Be sure all of your ingredients are very cold, as is your bowl and whisk.

To serve, divide hot chocolate among cups and top each with a heavy-handed dollop of whipped cream.

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