Mint and chocolate go together like chocolate and graham crackers, or like chocolate and peanut, or maybe chocolate and salt, or perhaps like chocolate and bread. Okay, maybe it’s more like chocolate and breathing. In summer there’s mint chocolate chip ice cream, or the classic Grasshopper, but this drink is for those who prefer their cold-weather confections warmed up.
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup half-and-half
2 1/2 cups milk
1/3 cup crème de menthe, or to taste
2 tablespoons crème de cacao, or to taste
whipped cream and shaved bitterwseet chocolate for garnish
In a heavy saucepan combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate. Makes about 4 1/2 cups, serves 4 to 6.
1990s Recipes + Menus
Grasshopper Hot Chocolate
January 1992
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