Candy Cane Cocoa

Serves 4

For the Hot Cocoa:
3/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
Pinch salt
3 1/2 cups whole milk
1/2 cup heavy cream
4 ounces crme de menthe

For the Peppermint Whipped Cream:
4 candy canes, for the whipped cream
1 cup heavy cream, chilled
4 candy canes, for garnish

Making the Cocoa:
In a heavy saucepan, combine 1/2 cup of water with the cocoa powder, sugar, vanilla and salt over low heat. Whisking frequently, cook until the mixture is smooth. In a separate pot, combine the milk and cream and heat until just boiling. Gradually whisk the hot milk into the chocolate paste until completely blended. Keep warm.

Making the Peppermint Whipped Cream:
Place four candy canes into a food processor until finely pulverized. In a medium bowl, whip the cream to soft peaks, and then fold in the peppermint pieces. To serve, pour an ounce of crme de menthe into a mug and top off with hot cocoa. Stir, then garnish with the peppermint whipped cream and a candy cane stirrer.