Fresh Mint Hot Chocolate with Fresh Whipped Cream

For the whipped cream: Pour a little bit of cold heavy whipping cream into a large bowl or a tall cup, along with a small splash of maple syrup or sugar. Whisk with an electric hand mixer or strong milk frother until medium-stiff peaks form.

For the hot chocolate:

1. Dump all hot chocolate ingredients (cocoa powder, dark chocolate, maple syrup, whole milk, fresh mint leaves, salt) into a medium-sized pot. Place over medium-low heat and whisk together as you bring the mixture to a simmer. Start at medium heat to warm the cold milk quickly, then turn the heat down to low or medium-low once it gets hot. The cocoa powder will dissolve and the mixture will become smooth as it warms.
2. Lightly simmer everything together while whisking for about 25 minutes. Be careful not to let the mixture come to a full boil, which might separate or curdle the milk. If this happens, you can often save it by blending or using a milk frother. Keep an eye on it and whisk consistently.
3. While the hot chocolate simmers, prepare the whipped cream.
4. Strain the hot chocolate before serving (or simply scoop out the mint leaves). Taste and add more syrup or salt if desired. Enjoy!
5. Note (optional thickening): If you'd like it thicker, add 1 tsp of cornstarch to a tiny bit of cold milk, mix to dissolve, and then add this slurry to the hot chocolate while whisking. You can start by adding half the cornstarch slurry, see how thick it gets after cooking, then add the rest if you want. Continue to cook for a few more minutes until thickened.