One Snowy Week: Peppermint Joy.

We're only 8 days away from publication day for 'One Snowy Week in Springhollow' and I truly can't wait for you to visit Springhollow and meet all the characters that live in the cosy Village. Another yummy factor in this book, alongside the gingerbread that I shared a few weeks back, is Scarlett and Hope's love of coffee, hot chocolate and mulled wine. A specific favourite of theirs being peppermint coffee. 

A few weekends ago Kelly and I decided to have some fun in the kitchen and experiment with our orange hot chocolate that we made a year ago and swap the orange for peppermint. Let me tell you, it was Christmas in a mug! It might be October and Halloween hasn't even been and gone yet but I feel ready to put up my Christmas tree. Anyone else feel the same?

The reason we decided to go with peppermint hot chocolate and not coffee is simply because we were in the mood for something chocolaty while we were watching a favourite show of ours on Netflix (Round 5 of Julie and the Phantoms anyone?) and because we love this recipe. 

We'd recommend enjoying this drink in espresso cups as it's extremely rich so you won't want a giant mug of it. Also, the reason we used flavouring instead of a bar of peppermint chocolate is that often you can only find mint chocolate, which has a slightly different flavour to peppermint, and many of the mint bars had crunchy pieces or bubbles in them and we wanted a smooth chocolate. In the baking section in Tesco they actually had an American Peppermint flavour which was perfect.

What you will need:

180g Dark chocolate

1/2 cup Sweetened condensed milk

1/2 cup Milk

1 tsp. American peppermint flavour

Whipped cream. You can buy a can or whip up double whipping cream. 

What to do:

Place the chocolate, condensed milk, milk and flavouring in a medium sized pan and whisk over medium heat until the chocolate has melted and everything has combined together all shiny and smooth.

Pour your hot chocolate into a small mug and add your dollops of homemade whipped cream or swirls of your the canned cream. 

If you're making your own whipped cream like we did, pour the cream into a chilled bowl that's deep enough to allow you to whisk vigorously without spilling all the cream over the sides (been there before) and keep whisking until peaks form, alternatively you can use a handheld whisk. You can also add a tablespoon of sugar to bring a little sweetness to the cream too. 

Top with sprinkles and mini gingerbread and enjoy!

I hope you all like this recipe. We'd love to see your pictures if you make it! :)

Don't forget to pre-order 'One Snowy Week in Springhollow' today and come back next week when we will be celebrating publication day. 

All my love

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