After Eight Peppermint Hot Chocolate Recipe (2024)

FAQs

What are the ingredients in after 8 chocolate? ›

Sugars (sugar, glucose solids, lactose), Modified milk ingredients, Cocoa*, Hydrogenated vegetable oil (coconut and/or palm kernel and/or soybean), Cellulose gum, Salt, Silicon dioxide, Dipotassium phosphate, Mono- and diglycerides, Flavour and artificial flavour, DATEM, Guar gum.

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Sugar, Cocoa mass, Glucose syrup, Cocoa butter, Butterfat (from Milk), Emulsifier (Sunflower lecithin), Natural Peppermint Oil, Natural vanilla flavoring, Citric acid, Stabiliser (Invertase).

Thin Mints – The original After Eight product, these comprise square dark or (less commonly) milk chocolate, enclosing the mint fondant. There are also Limited Edition Thin Mints with added flavours such as orange, lemon, strawberry, cherry, blackcurrant, gin & tonic and others.

They got their name “after eight” because they were intend to be an after-dinner mint. “After Eight” mint chocolate thins are a confectionery product that are intended, as it's name suggest to be used as after-dinner mints. They were created in 1962 by Rowntree and Company Limited.

Chocolate takes on a rich, rounded, and sometimes earthy flavor, while mint provides a sharp and refreshing taste that enlivens the senses. Basically, these two foods sit on the opposite spectrums of each other in terms of texture and taste. Well, you know the notion that opposites attract.

Historians believe Europeans were the first people to put mint and chocolate together after travelling to South America. Back then, chocolate was widely used as part of a hot drink. The beverage would often feature ingredients such as cinnamon, mint and other herbs and spices to sweeten the bitter taste.

So minty it's like we stirred it with a candy cane.

Drink it straight, or mix it with Top of the Mornin' coffee for a zingy mocha. Organic cane sugar, Organic dry milk powder, Organic cocoa powder, Organic tapioca starch, Organic flavoring (organic dextrose and natural flavors), Sea salt.

Mint, After Eight – Mentha piperita is a strong, dark, pepperminty mint. Delicious scent but ignore the name as it can be enjoyed at any time! Dark leaves with mauve flower spikes in summer that are attractive to pollinators.

How do they make After Eights? ›

Technically complex to produce, it involves using a solid block of fondant containing a softening enzyme. It is then covered, or 'enrobed', in chocolate. The enzyme later gradually splits the saccharose into the much more soluble glucose and fructose, thus making it soften into liquid form.

After Eights are sold across Europe and North America, and one billion After Eights are made annually. After Eights were originally made from dairy-free dark chocolate.

An easy way to add extra flavor to any cup of cocoa—be it out of the box or homemade—is to add a touch of your favorite spices. A sprinkle of cinnamon, cardamom, ginger, nutmeg or even cayenne can all be welcome warming additions.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Theobromine is an active ingredient in chocolate. Theobromine is a bitter alkaloid found in cocoa and chocolate. Theobromine is considered to have a similar influence on the human nervous system as caffeine, but the stimulant level is drastically lower than that of caffeine.

Their timeless appeal and indulgent flavor make them a beloved choice for chocolate lovers of all ages. With After Eight Mint Chocolate Thins, every moment becomes a luxurious celebration of taste and elegance.

One element in particular is called tryptophan; this is an amino acid that helps the brain to make serotonin; a neurotransmitter that makes us feel good. Phenylethlalanine and Theobromine are other components in chocolate that can make us feel happy.

Four chemicals are known to be released by the brain when eating chocolate: endorphins, serotonin, dopamine, and oxytocin. Serotonin is commonly associated with happiness. People with depression or anxiety often have low levels of serotonin.