Peppermint White Hot Chocolate

Contributed By: Adventures in Freeze Drying

1 recipe will fill approximately 24 ~¼C molds

Directions:

1. Premeasure your milks, 1 cup into a pan and 4 cups into a large bowl or measuring cup. 
2. Add the extracts to the 4 cups of milk
3. Turn your stove to medium low, add the white chocolate chips and stir constantly until the white chocolate is fully melted and incorporated into your milk. 
4. Add the 4 cups of milk and extracts to your pan, and continue to stir and heat over medium heat until you can feel the heat rising from the mixture. 
5. Cool for a while before pouring into round molds (I used ¼ cup molds) and let cool to room temperature. Add marshmallows if desired (this is very sweet already).
6. Freeze, I would recommend freezing for up to 1 week before freeze drying, the longer they freeze the less they blew up in my freeze dryer. 
7. Start your freeze dryer and allow it to get to 0℉ before proceeding.
8. Add parchment paper to your trays.  Pop the chocolate pucks out of the molds and arrange on the trays.
9. Freeze dry (my cycle time was 36 hours)
10. I made these as gifts and stored 4 with a desiccant in individual storage bags.  Store in mylar bags for long term storage. 

Rehydration:

Place 4 of the white chocolate pucks into a mug - this is one serving.  Add ¼-½ C of boiling water per puck depending on how rich you want the drink to be.  Stir and Enjoy!

Notes:

The high sugar content has a tendency to blow up in your freeze dryer.  If you have portions that do that, you can just powder them and store 4 portions in individual baggies and then store in mylar or jars appropriately.

Nutritional Value Per 1 serving

Calories: 249   Protein: 8 g   Fat: 11 g   Carbohydrates: 28 g   Sugar: 27 g   Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.