Introduction: Peppermint Hot Cocoa
I couldn't get peppermint candies to dissolve in my hot cocoa so I ground them up and substituted the resulting peppermint confectioners sugar for granulated sugar in hot cocoa. Here is the recipe:
Ingredients:
10 Peppermint Candies (or sweetened to taste)
1 TBSP Baking Cocoa
1 cup Fat Free Half & Half (F2H2)
Grind the peppermint candies in a spice/coffee grinder and add to a microwave safe mug. Add 1 tbsp cocoa and stir the dry mixture well. Add 1 tbsp F2H2 and stir until no dry powder. Add another tbsp F2H2 and stir until smooth. Top off with F2H2 and stir until well mixed. Microwave 1 minute at a time, stirring to distribute the heated liquid. Enjoy!
The heating and stirring lessens the possibility of boilover. Not stirring the mixture enough results in small air bubbles which form a froth and heat much more rapidly than the drink, boiling over prematurely. F2H2 can be substituted with milk. F2H2 is only "fat free" in quantities of 2 tbsp or less. A drink made from 100% F2H2 has ~5mg cholesterol per 2 tbsp.
10 Peppermint Candies (or sweetened to taste)
1 TBSP Baking Cocoa
1 cup Fat Free Half & Half (F2H2)
Grind the peppermint candies in a spice/coffee grinder and add to a microwave safe mug. Add 1 tbsp cocoa and stir the dry mixture well. Add 1 tbsp F2H2 and stir until no dry powder. Add another tbsp F2H2 and stir until smooth. Top off with F2H2 and stir until well mixed. Microwave 1 minute at a time, stirring to distribute the heated liquid. Enjoy!
The heating and stirring lessens the possibility of boilover. Not stirring the mixture enough results in small air bubbles which form a froth and heat much more rapidly than the drink, boiling over prematurely. F2H2 can be substituted with milk. F2H2 is only "fat free" in quantities of 2 tbsp or less. A drink made from 100% F2H2 has ~5mg cholesterol per 2 tbsp.
