Mint Hot Chocolate
Martha Stewart Living, March 1995
- 4 cups milk
- 6 sprigs fresh mint
- 10 ounces semisweet or milk chocolate, cut into small pieces
- Combine milk and mint sprigs in a saucepan, and scald milk over medium-low heat. Remove from heat, and let stand, covered, for 5 to 10 minutes. Strain to remove mint sprigs.
- Return milk to saucepan; place over heat, add chocolate, and whisk until chocolate is completely melted and milk is frothy. Serve immediately.
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