This year, how about serving up something besides eggnog or apple cider? It’s a recipe that will make you the toast of the town and combines the best of chocolate and ice cream.
The Peppermint Bark Ice Cream Float recipe, crafted by Momofuku Milk Bar Chef Christina Tosi and Häagen-Dazs is made with cocoa powder, rich, dark chocolate and a carton of Peppermint Bark ice cream.
Häagen-Dazs® Peppermint Bark Ice Cream Float Recipe
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
Yield: makes 4-6 servings, depending on mug size
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 and garnish with a candy cane or peppermint stick if you’re feeling fancy!
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.