Just like fruits and vegetables have their seasons, I’m a firm believer that sweets also have their own seasons. You know what I mean, chocolate in February for Valentine’s Day, Peeps for Easter, apple pie and anything with cinnamon in it during autumn, and peppermint definitely is a treat tied to December. Right now you can find peppermint mixed with chocolate, covering mini pretzels, and sprinkled on top of cupcakes for decoration. If you’ve followed my blog for a while, then you know that I’m a sucker for anything sweet and peppermint makes it into my desserts every year. It’s very rare that I use peppermint in my drinks, but I couldn’t pass up the chance to make this White Chocolate Peppermint Cocoa to share with you all. Enjoy!
4 Cups Milk (I used coconut milk, but whole milk should work just as great)
1 Tsp. Vanilla Extract
3 Tbsp. Crushed Peppermint Candy
1 Cup White Chocolate Morsels
Whipped Cream for Topping
In a sauce pan, over low to medium heat, warm the milk and extract. Slowly stir in 2 tbsp. of peppermint and chocolate. Allow the mixture to warm up, but do not allow it to boil because it will burn the chocolate. Stir the mixture until all of the chocolate is melted. Remove from heat. Allow to slightly cool. Serve warm or cool with a dollop of whipped cream and sprinkle with the remaining tbsp. of peppermint.