We had an unexpected snow day today which, in Western Washington usually means, oh, about two inches of snow. It also means no work for me and kids home from school.
So, I cleaned out kitchen cuboards suffering from post-holiday chaos (found all sorts of things I need to try cooking with...)and the kids spent most of the day back and forth between the snow and making forty-bazillion cups of peppermint hot cocoa - great way to mess up the kitchen AND use up all those Christmas candy canes I wasn't sure what to do with.
Candy Cane Cocoa
For each cup (multiply this recipe as much as you need)
1 cup soymilk, or other non-dairy milk (we actually used 1/2 almond milk and 1/2 Silk Soy Creamer because that's all we had, it came out DEEE-LISH!)
1/2 T. unsweetened Dutch Process cocoa powder
1 T. sugar
1 T. isolated soy protein powder (optional - if you have it, it makes it extra creamy!!)
1/4 tsp. vanilla or 1/8 tsp. peppermint extract (or the adults can use a shot of Peppermint Schnapps - woo!)
garnish with:
Soy Whip or Hip Whip or whatever
crushed candy-canes left over from Christmas
Blend all ingredients in the blender or with a stick-blender. Heat on stove or in microwave being careful to watch for boil-overs. Garnish with whip "cream" and crushed candy canes or stir with whole candy canes for an even more glorious mess.
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