Peppermint Hot Cocoa Recipe
This minty hot chocolate is perfect on a cold day.
Overview
Total time: 01 M 30 S
Servings: 3
Calories: 101
Ingredients
- 3 tbsp. brown sugar
- 1/2 candy cane
- 1/8 tsp. ground cinnamon
- 1/8 tsp. kosher or sea salt
- 1 1/4 cups milk
- 2 tbsp. unsweetened cocoa
- 1 1/4 cups water
Nutritional Information
- Serving Size: 8 fl. oz.
- Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 146mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 16g
- Protein: 4g
Instructions
- Add ingredients to FourSide jar or WildSide+ jar in order listed. Secure lid and select “Soup.”
- For extra-warm cocoa, run "Soup" cycle twice.
How much peppermint extract did you use? :o)
Not sure what Janelle used but we recommend 1 tsp of extract. :) Happy Blending!
I really liked this – with a couple of modifications. I used almond milk to make it dairy free. The first time, I used peppermint extract, and didn’t love it. Too overpowering (maybe my extract is too strong). But the next two times, I used candy cane, and it was perfect! I also omitted the cinnamon. I like cinnamon sometimes, but haven’t been in the mood for it lately. I didn’t think the drink was missing anything.
We’re so happy you made it your own and that you enjoyed it!
Not the best … A little tooo cinnamon(: Still love the pepermint
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