By Renee Kohley, contributing writer
It’s a fact:
December = hot chocolate.
We make it a tradition the weekend after Thanksgiving to decorate the house for Christmas and enjoy the first night of Christmas lights with mugs of hot chocolate with whipped cream.
A few years ago when my oldest was getting at that age where she wanted to try *everything* that we were having, I decided I really needed to figure out a way for all of us to enjoy the simple pleasures of the holidays and keep the food real at the same time.
I love freezing a simple sheet pan of easy whipped cream and cutting out shapes to make the girls’ hot chocolate mugs special.
Our local health food store carries naturally dyed candy canes that I crush up on top and it really turns out super pretty in their mugs! You also can adorn them with these naturally-sweetened homemade marshmallows.
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Homemade Hot Chocolate Recipe
- 2 ½ cups whole milk (organic/grassfed/raw is preferable if you can find it)
- 1 tablespoon butter
- 1 teaspoon vanilla extract (make your own vanilla extract)
- 2-3 tablespoons organic pure cane sugar (where to buy)
- 3-4 tablespoons raw cacao powder or cocoa powder (where to buy)
Put the milk, butter, vanilla, and sugar in a sauce pan and heat until the sugar dissolves.
Pour out about half the milk into a blender with the cacao powder and blend until smooth.
Return the blended cacao mixture to the pan with the rest of the milk mixture. Stir and heat to desired temperature.
This hot chocolate recipe makes 2 big mugs of hot cocoa – my 5 and 3 year old split one mug, just for reference!
For the whipped cream cutouts: