Here are my two favorite cozy cocoas:
Mexican Spice Cocoa and good old Peppermint Cocoa. These cocoas are simple to make and taste so much better than the powdered stuff, not to mention they don't have any chemical fillers or hydrogenated oils. Just all natural goodness.
They're perfect for wintery evenings and of course they're here just in time
for your family Christmas celebration!
Merry Christmas to you and yours!
Peppermint Cocoa:
In saucepan over medium heat, whisk:
2 cups milk
2 tablespoons cocoa
2 tablespoons sugar
2 peppermint herbal "tea" bags
Mexican Cocoa
In saucepan over medium heat, whisk:
2 cups milk
2 tablespoons cocoa
2 tablespoons sugar
1.5 teaspoons almond extract
1 cinnamon stick, broken in half
Both recipes serve (2); so just double, triple, etc to meet your party size.
Whisk the cocoa constantly to aerate the milk and make it nice and fluffy. Let the cocoa come to a very gentle boil, shut off the heat immediately and serve. Top with fresh whipped cream and a dash of cinnamon (mexican cocoa) or sugar crystals (peppermint cocoa)!
Fresh Whipped Cream:
1 cup heavy whip cream
(Quick tip: One half of a pint sized carton of heavy whip cream is 1 cup, so just eyeball it)
1 teaspoon vanilla extract
2 teaspoons sugar
Beat with electric hand mixer on HIGH for two minutes or until stiff peaks form. Fresh whipped cream doesn't keep long, so make it just before serving and use it up within 24 hours.
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