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Jacques Torres’s Peppermint Hot Chocolate Recipe

3 cups whole milk
1 to 2 peppermint candy canes, crushed (about 1 3/4 oz.)
1 1/4 (4-oz.) 60% cacao bittersweet chocolate baking bars (such as Ghirardelli 60% Cacao
Bittersweet Chocolate Baking Bar), coarsely chopped (about 1 cup)
1/2 cup instant nonfat dry milk
3/4 tsp. cornstarch
Whipped cream
Whole candy canes, for garnish

1. Bring milk and crushed candy canes to a light simmer in a medium saucepan over medium; cook, stirring occasionally, until candy canes are melted, about 7 minutes. Increase heat to medium-high, and bring milk mixture to a light boil. Reduce heat to medium; add chocolate, and whisk vigorously until chocolate is almost melted, about 5 minutes.

2. Whisk in milk powder and cornstarch, and cook, whisking constantly, until chocolate is completely melted and mixture is smooth and thick. Increase heat to medium-high, and return to a boil, whisking occasionally. Immediately remove from heat.

3. Divide hot chocolate among 4 mugs. Top each with a large dollop of whipped cream; garnish with whole candy canes.

Serves: 4
Active time: 15 minutes
Total time: 20 minutes