Okay the original mint ‘iced’ chocolate became a hot version 🤔 oops, got carried away and let the recipe change!
Hope you enjoy, and remember, if you let it cool, it can still be a chilled drink served with icy cold milk and ice cubes. See below for the options!
3/4 cup milk chocolate buds
1 1/2 cups milk
3 mint leaves on strand
1. Bring a saucepan filled halfway with water to a steady simmer.
2. Place chocolate buds into a stainless steel bowl and melt over simmering water. Be sure the stay with the chocolate stirring continuously as it melts.
3. Once chocolate buds are mostly melted add 1/2 of the milk and stir to combine, make sure it’s gentle stirring so it doesn’t go everywhere!
4. Add the remaining amount of milk and the mint leaves, still on there strand. Keep stirring.
5. Leave simmering for 5 minutes to let the mint infuse in the milk.
6. Take off heat and remove any unmelted chocolate and the mint leaves. Add a small squirt of lemon juice and stir once more.
For hot chocolate: Pour 1/3- 1/2* cup of hot chocolate into a cup and fill the remainder of cup with milk and a dollop of cream. Serve immediately.
For iced chocolate: Let mixture cool in the fridge (15-20 minutes). Place a scoop of iced in a large glass cup. Pour 1/3- 1/2* cup of chocolate mixture over ice and fill the remainder of the cup with milk. Serve.
* 1/3 cup of chocolate mixture will make a weaker drink. 1/2 cup will make a stronger drink.
* the mixture is thick so make sure you ‘dilute’ it!
* this tastes really good with almond or coconut milk as the cup of milk to be added in for serving.