There is nothing better than a warm cup of hot cocoa when it's cold outside. Growing up one of our favorite hobbies in the winter was sledding. And, you know what is best after sledding? Yes, Hot Cocoa and Cookies! My best friend Celeste had a huge hill in her backyard that we would spend forever hiking up and sledding down. Afterwards her dad would make us hot cocoa from scratch... you know in a pot, over the heat with chocolate, sugar and milk? But you don't have to go sledding to enjoy this festive Hot Cocoa. Even if you are just busy wrapping presents and need something sweet, this Peppermint White Hot Cocoa is the perfect snack. You can also color it this adorable mint green using ColorKitchen natural food dyes (which would be perfect for a Holiday Party), or you can leave it white. Either way, it's super festive and a fun holiday snack, treat or dessert!
Peppermint White Hot Cocoa
4 cups organic milk
30 grams (2 tablespoons) organic cane sugar
30 grams (3 tablespoons) organic white chocolate for melting (find here)
2 teaspoons organic peppermint flavor (like Frontier Co-Op)
1/2 teaspoon ColorKitchen Blue Dye (find here)
1/8 tsp. ColorKitchen Yellow Dye (find here)
1 cup organic heavy whipping cream
1/2 teaspoon organic vanilla extract
7 grams (1/2 teaspoon) organic cane sugar
India Tree's all natural chocolate sprinkles (find here)
Method In the bowl of your stand mixer fitted with whisk attachment, add the heavy cream, vanilla extract and sugar. Whisk on medium and gradually turn mixer up to high as fast as you can without it splatter.
Whisk until stiff peaks form and you have whipped cream.
In a medium pot, add the milk, sugar, white chocolate, peppermint flavor, blue and yellow dyes.
Put over high heat and whisk to melt the chocolate and combine everything.
Heat until it reaches 140 to 160°F degrees on a drink thermometer.
Pour hot cocoa into mugs, top with whipped cream and sprinkles.
High Altitude - Follow the recipe as noted.