- 50ml double cream
- 1 tsp icing sugar
- few drops peppermint extract
- 150ml whole milk
- 50g dark chocolate, chopped
- 25ml crème de menthe
- dark chocolate curls or sprinkles
Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.
Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.
Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.