DECEMBER RECIPE OF THE MONTH - Peppermint-y Drinking Chocolate

*Adapted from Minimalist Baker 

The holidays are here and the frigid temperatures are creeping in slowly but surely... Warm up with this velvety delicious and hot chocolate treat! What makes this recipe really awesome? The amount of ingredients (hint...minimal) and that it's actually not hot chocolate - it's drinking chocolate. Yes, you heard me correctly: Drinking. Chocolate. Decadently rich and indulgently sweet!

2 cups of  milk (the creator suggests 1 cup of full fat coconut milk + 1 cup almond milk – but feel free to get creative)
one 3 ounce of dark chocolate bar, chopped (again, get creative!)
1/8 to 1/4 peppermint extract
optional: coconut whipped cream and crushed peppermint to top it all off

1. Add milk to a small pot over medium-low heat and stir occasionally until warm - about 5 minutes. Make sure not to bring the milk to a boil, just get it hot enough to melt the chocolate.
2. Once hot, add the chocolate and whisk to melt. Briskly stir the mixture to ensure everything is well combined. Once it has reached your desired temperature, sample a bit to determine if it's sweet enough for your liking. If needed, add 1-2 Tbsp. of raw sugar.
3. Remove from heat and add peppermint extract, starting with only 1/8th tsp since it can be very strong and overpowering. Once it's to your liking, transfer to small serving glasses and top with a dollop of coconut whipped cream and a little crushed peppermint candies. The leftovers can be stored (covered) in the fridge for several days. Move to the freezer for longer-term storage. 

Happy Holiday’s from all of us at Longwave Yoga!


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