In my monthly newsletter, I include a drink of the month which is always something that’s easy to make at home. Here’s one of my favorites: a peppermint cocoa recipe that’s perfect for the holiday season. You can easily double, triple, or quadruple this recipe!
A peppermint cocoa recipe for the holiday season!
Ingredients:
1 cup Oatly (or milk of your choice, including real dairy!)
1 tablespoon unsweetened cocoa powder
1 tablespoon sugar
2 tablespoons chocolate chips*
2 drops peppermint extract, or to taste
* I tend to use “Enjoy Life” brand chocolate chips since they’re dairy-free
Preparation:
Pour the milk into a small saucepan and turn the heat to medium-low. Whisk in the cocoa powder and sugar. Stir frequently until the mixture is warm, but do not bring it to a boil. Add the chocolate chips and whisk continuously until the chips melt and become one with the cocoa. Add the peppermint extract, pour into a festive mug, and enjoy!
Notes:
Instead of peppermint extract, you can also add a crushed candy cane to the cocoa when you add the chocolate chips for a pop of flavor. Consider putting the candy cane in a baggie and then carefully smashing it with a meat tenderizer or a rolling pin. Then stir the cocoa until both the chocolate chips and candy cane pieces melt.
Feel free to top your cocoa with whipped cream, chocolate shavings, marshmallows, or maybe a tiny candy cane!
Emmeline Duncan is a mystery writer based out of Portland, Oregon. Her novels include the Ground Rules series, starting with 2021’s Fresh Brewed Murder.