serves: 4-6, depending on mug size.
1/2 cup cocoa powder (dutch processed with alkali)
1/2 cup sugar
4 oz dark chocolate
1/2 teaspoon kosher salt
2 cups whole milk
1 carton of Häagen-Dazs® peppermint bark ice cream
in a medium mixing bowl, combine cocoa powder, sugar, chocolate and salt.
in a medium sized saucepan on medium heat, bring milk to a near scalding boil.
pour milk immediately over the bowl of cocoa, sugar, chocolate and salt. allow it to sit for 1 minute.
whisk slowly to combine. continue whisking until mixture is evenly combined and silky smooth. you can always pass it through a fine mesh strainer if you're worried there are lumps.
pour hot chocolate evenly into mugs, scoop Häagen-Dazs® peppermint bark ice cream on top. Optional: garnish with a candy cane or peppermint stick.
tricks of the trade: make the hot chocolate in a huge batch so all you have to do is heat and serve. invest in quality cocoa powder and chocolate if you can – it will make a world of difference in the taste and texture of your hot cocoa. use skim or 2 percent milk in place of whole milk if you prefer.