Peppermint extract puts an aromatic note in this smooth and creamy white chocolate. Skim milk keeps the beverage from becoming too thick and saves calories, but don't forgo blending in some whipped cream and topping with a few shavings of dark chocolate. Serve with Butterscotch-Oatmeal Cookies or Chocolate Ganache Sandwich Cookies.
Makes 2 servings
- 1½ cups skim milk
- 3 ounces white baking chocolate, chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Dark chocolate shavings, for garnish
In a small saucepan, heat milk over medium heat until hot (do not boil).
Meanwhile, place white baking chocolate and vanilla and peppermint extracts in a blender. Pour hot milk into blender; cover and process until white chocolate is melted and mixture is slightly foamy.
Pour into two mugs. Sprinkle with dark chocolate.