We just had our first snowfall of the season. Although, not a lot of snow, my two little ones were ready to head out and play. While they were busy making snow angels and trying to slide down the small hill in our backyard, I got ready to warm them up with made-from-scratch hot cocoa. Here is one of my favorite recipes.
Candy Cane Cocoa
4 oz organic 1% milk
4 oz Vanilla Soy Milk
1 1/2 TBSP Dutch Processed Cocoa
3 TBSP Sugar in the Raw
1/2 t ground cinnamon
2 gluten free candy canes
small handful of gluten-free Kraft Jet-Puffed Peppermint Mallows
Combine the milk and heat on the stove in a small saucepan.
Stir in the dry ingredients.
Heat to a low simmer.
Pour, add peppermint embellishments.
Serve and enjoy!
Many instant hot cocoa mixes contain gluten ingredients or are processed on shared equipment! Read labels carefully and enjoy the more robust flavor of pure cocoa!