The Santa Clause (Spiced) Hot Chocolate

Whilst putting up the christmas tree with my best friend, Kerby, we decided to air the holiday class “The Santa Clause” in the background. While watching Scott Calvin succumb to his actions in the North Pole, I realized that Judy the Elf’s hot chocolate recipe needed some… reworking, if you will.

“Not too hot, extra chocolate, shaken not stirred” seems like simple instructions for a recipe 1200 years in the making. But there’s some flaws with the final instruction. I’ve personally experienced tragedy with shaking a hot drink (let’s just say you should never shake hot coffee in a mason jar above your laptop). Stirring this cup of goodness works just fine, even with incorporating some spices to “spice” up the holiday evening.

Inspired by the flavors used in Mexican cuisine, this version of Santa’s favorite drink will kick anyone into the holiday spirit (quite literally). Now grab some (extra) chocolate, whipped cream, and enjoy!

Spiced Hot Cocoa

INGREDIENTS

• 1 cup milk of choice (I prefer oat milk)

• 1/3 cups dark chocolate chips

• 1/3 cups milk chocolate chips

• 2 tablespoons brown sugar

• 2 tablespoons of creamer (I used vanilla)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cayenne

• pinch of sea salt

DIRECTIONS

1. Heat 1 cup of your milk of choice in a saucepan over medium heat

2. Add the dark and milk chocolate into the saucepan, stir continuously until melted and incorporated

3. Stir in the brown sugar and vanilla extract. Cook for another 1-2 minutes until thickened.

4. Remove from heat. Using a whisk, stir in the creamer, cinnamon, cayenne, and pinch of salt.

5. Pour into your favorite holiday mug, add some coconut milk whipped cream (see notes) , and crushed peppermint candies.

6. Dive in!

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{NOTES}

Coconut Milk Whipped Cream

yields: 1 1/2 cup whipped cream

{Ingredients}

• 1 (14oz) can of coconut cream

• 1/4 cup confectioners’ sugar

• 1 tsp vanilla extract

• 1/4 teaspoon of sea salt

{Directions}

1. The night before, chill your can of coconut cream so the fat aka the cream can thicken and separate from the liquids

2. The following day, chill your mixing bowl 15 minutes prior to mixing.

3. Using a mixer, whip the coconut cream in the chilled bowl for about 1 minute until thick and creamy.

4. Fold in the vanilla extract, confectioners’ sugar, and sea salt.

5. Use immediately or refrigerate in an airtight container. It will thicken some more in the refrigerator and will last for approximately 1-2 weeks.