From the kitchen
Camel Milk Peppermint Hot Chocolate
A festive twist on the dark, salted hot chocolate, finished with fresh peppermint for a cooling contrast.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 3 oz Dark Chocolate, finely chopped
- 1 tbsp Cocoa Powder
- 2 tbsp Maple Syrup
- 1/4 tsp Peppermint Extract
- Crushed Candy Cane, to finish
Method
- Warm the camel milk gently in a saucepan over low heat, taking care not to let it boil.
- Whisk in the cocoa powder until fully dissolved.
- Add the chopped dark chocolate and whisk continuously until completely melted and smooth.
- Stir in the maple syrup and peppermint extract, tasting and adjusting the peppermint to your preference.
- Pour into mugs and finish with crushed candy cane sprinkled over the top.
Kitchen note
Add the peppermint extract a little at a time and taste as you go. It is far more concentrated than it seems, and it is easy to tip the drink from festive to medicinal.
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