Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
I have low expectations for snow this winter, as it is rare in Georgia. I woke early this morning to the teensiest bit of frost on my van windows and started getting excited. Winter is coming.
The trees are almost bare, I’ve hung a fresh green wreath on our front door, and the Christmas lights are filling our neighborhood. It may well be in the 50’s, but I think it’s fair to have a hot chocolate day.
I think we just ran out of those packets of Swiss Miss hidden in the back of our cupboards from seven years ago..not even kidding. 😉 It was high time to try my hand at some hot chocolate from scratch. I couldn’t believe how easy it was to whip this delectable drink up. I think we’ll not only pray for more frost, but stick to real chocolate as the difference is overwhelming!
This is the kind of drink that is fancy enough to make for a party or share with some girlfriends on a cold morning, but it’s also just as friendly for children. To make it sweeter, adjust the type of chocolate you use. I used a 70% cocoa chocolate bar. It is seriously so festive and yummy!
//PEPPERMINT HOT CHOCOLATE
1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1-2 drops YL Peppermint Essential Oil, or 1/4 teaspoon peppermint extract
4 small candy canes (for garnish)
For the whipped cream:
In a chilled bowl, beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill.
For the hot chocolate:
Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in extract.
Divide chocolate among mugs. Top with cream and garnish with candy canes. ENJOY!!!!!
*** Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family.
“We are starting our journey with Essential Oils and have done our own research on the purity of oils. I am confident in using oils in our recipes because we only use Young Living. They are beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well. I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “