Drinks

Peppermint Bark Hot Cocoa

~ Paris
On a wintery, December day during my freshman year of high school, one of my friends brought homemade peppermint bark for everyone. I had never tried the holiday treat before but needless to say I became obsessed with it instantly. Naturally, when I discovered Ghirardelli’s Milk Chocolate Peppermint Bark Squares a few years later, I fell in love. After making the best homemade hot cocoa several Christmases ago {I had based it off of an amazing cup of hot chocolate I had in Paris in December 2003 that tasted like pure, melted milk chocolate}, I decided to try my hand at a peppermint bark version. To be completely fair, they ended up being rather similar simply because I typically add a candy cane to the milk chocolate hot cocoa that gives it a pepperminty flavor. But, nonetheless, it was rich, creamy, and absolutely decadent. I chose to have it without any alcohol, but with a touch of Baileys or a peppermint twist vodka, it would be the perfect, festive holiday cocktail.

 

Ingredients:


1/8 Cup Heavy Cream

1 Cup Milk {I used 2% so that it was creamy but not too calorie-heavy}

 Ghirardelli’s Peppermint Bark Squares {I used approximately seven squares for one cup}

 Candy Cane {Optional for garnish and to add a stronger peppermint flavor}

Recipe:

1) Break the chocolate squares into small pieces.

2) Since I don’t own a double boiler, I create a makeshift one by adding a small saucepan into a larger, flatter pot that is filled with water {as pictured in photo #3}.

3) Add the chocolate pieces to the double boiler and turn on the lowest flame.


4) Once the chocolate begins to melt, add in the splash of cream and mix it in until it’s blended. After that add in the milk while stirring the chocolate.5) Pour into your mug and garnish it with a candy cane.

 

6) Enjoy!

 

x Paris

Entertaining: Dessert Bar – Homemade Twix Bars + Hot Cocoa

~ Paris
My favorite candy bar has hands down always been a Twix bar {with Milky Way bars coming in at a distant second place}. The mixture of a buttery shortbread cookie juxtaposes the sweetness of the caramel and milk chocolate perfectly, so much so that I try to avoid passing out the candy bar during Halloween since I end up eating every last one instead. This year to try and elevate our candy addiction and avoid eating everything we bought for the trick or treaters, I decided to make a homemade version of the Twix bar and paired it with my favorite hot cocoa for a dessert bar of sorts with homemade candy and a drink. It ended up being the perfect way to have a decadent dessert – the homemade version was far more indulgent, making one bar ridiculously filling – and I can’t wait to do this again on Monday night, after the kids have collected the candy, and along with a beautiful fireplace and cozy cashmere throw.

Ingredients:
Shortbread cookies
Caramels
Milk Chocolate
4 Tablespoons Heavy Whipping Cream or Milk

Recipe: 
1. Using two tablespoons of the heavy whipping cream or milk, melt both the caramels and the milk chocolate in two separate double boilers.

2. Once the caramel is melted and thickened, drizzle it on top of the cookie, avoiding it dripping over the sides.

3. Then drizzle the milk chocolate over the caramel and cookie, allowing it to drip over the sides. After a couple minutes, help mold the shape of the chocolate with your fingers to give it more of a candy bar look and feel.

4. Refrigerate for a couple hours or until the chocolate hardens.

5. Serve with a mug of hot cocoa and enjoy!

x Paris