Peppermint Hot or Iced Chocolate

It's time for a Christmas Hot Chocolate and this beauty can be served either hot or cold depending on whether you're having a cold or warm Christmas. This Peppermint Hot or Iced Chocolate is so easy to make and a real crowd pleaser.

I would say every Antipodean (that's Australian and New Zealander if you didn't know) wishes for a cold Christmas at least once in our lives. It's supposed to snow according to every movie and television show and festive roasts are served. However, our weather is usually stinking hot around Christmas time and that's why the smarter folk have seafood and salad for Christmas. This Peppermint Hot Or Iced Chocolate recipe is a bit bipartisan to address this issue. You can serve this as an iced chocolate or a hot chocolate.

Tell me Dear Reader, do you think any Northern Hemispherans ever dream of a hot Christmas?

Peppermint Hot or Iced Chocolate

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 5 minutes

Makes six cups

• 6 cups/1.5 litres/3.2pints full cream milk

• 300g/10.6ozs dark chocolate (plus a little extra to shave over the whipped cream)

• 3 teaspoons cocoa powder

• 1.5 tablespoons sugar

• A few drops peppermint oil

• Whipped cream, candy canes and glace cherries to serve (optional)

Step 1 - In a small saucepan heat the milk until almost boiling point but not quite. Add the chocolate and stir until melted and then add the cocoa powder, sugar and peppermint oil. Do not boil the milk as you don't want the cocoa butter to separate.

Step 2 - Pour into a cup or glass. Top with whipped cream (the one in the can is fine) and then top with candy canes and a maraschino cherry.