Hurtling towards the holidays and the end of the year, I’ve barely had time lately to stop and smell the gingerbread cookies. Before it all passes me by in a big, hazy blur, I plopped down in front of my remote controlled fireplace with a cup of peppermint hot chocolate. Now, it’s beginning to taste a lot like Christmas.
Peppermint Hot Chocolate
Makes about 8 ounces
3/4 cup soy milk
1/4 cup soy milk creamer
1 tablespoon sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 ounce peppermint stick candy or a few drops of peppermint extract
Couple drops of vanilla extract
Dash of cinnamon
Vegan marshmallows for garnish
Crush the peppermint stick if using. In a saucepan, heat the milk and creamer to a simmer over medium heat. Do not allow to boil. Reduce the heat to medium-low and whisk in the sugar, cocoa and peppermint, stir until dissolved.
Add the vanilla extract and cinnamon, stir to combine. Serve immediately with marshmallows.