‘Tis the season to snuggle up with a hot chocolate!
It’s one of my favourite things about Christmas, and any other cold day of the year (this is the UK we’re talking about…) – mug of hot chocolate with whipped cream, and some nice flavouring to go with it! It’s the same for coffees – I adore the flavours to make it just that bit more yummy 🙂
A few weeks ago, I went down to see my sister at University as a short visit. On one of the days, her housemate asked if we wanted peppermint hot chocolate – and my goodness it was delicious!! I asked where she got the peppermint syrup from and it turns out she made it herself – see the recipe here
It’s a lot simpler than I thought it would be – no additives being added, just a lot of granulated and light brown sugar, water and flavour extract… and it takes 15 minutes to make!
When Hannah came back from University for Christmas, not only did her housemate bring me two bottles of vanilla and salted caramel, but I made Hannah the peppermint hot chocolate and it definitely went down a treat. It’s enough to make two bottles (and a bit extra) so while I still have a bottle of it at home to enjoy tonight with a good Christmas film, I also brought a bottle round to my friend’s house so the kids can all enjoy a peppermint hot chocolate before Santa visits them!
One piece of advice Hannah’s housemate gave me was that there are extracts that have oil in, which can split and not taste very well. When I made my batch, I did find the oil did split, but after some siving to get rid of the excess oil, it’s absolutely fine. Hannah’s housemate also suggested ASDA’s finest or Sainsbury’s finest don’t have much oil in so works a treat with them.