Mint Hot Chocolate

• 1/4 cup heavy cream
• 3 drops peppermint extract natural
• 1/4 cup unsweetened cocoa powder natural
• 2 tablespoons Sugar in the Raw
• 1 cup reduced fat 2 percent milk
• 2 tablespoons creme de menthe white
• 1 chocolate thin, covered mint, such as After Eight, optional, for garnish
• 1 mint sprig for garnish

1. In a small bowl, whip the cream until the whisk leaves tracks and the cream is shiny. Mix in the peppermint extract. Set the cream aside, or cover and refrigerate for up to 2 hours. There will be enough whipped cream for 2 servings.
2. Sift the cocoa into a small saucepan. Add the Sugar In The Raw, and 1/4 cup of the milk. Cook over medium heat, stirring with a whisk until the cocoa and sugar are dissolved, 3-4 minutes. Add the remaining milk and cook until the mixture is very warm. Pour the hot chocolate into a mug and add the creme de menthe. Top with half of the whipped cream. Set the chocolate-covered mint on top of the whipped cream and add the mint sprig.

heavy cream, natural, cocoa powder natural, sugar, percent milk, crueme, chocolate thin, mint sprig for garnish

Taken from www.yummly.com/recipe/Mint-Hot-Chocolate-1355038 (may not work)