Monday, November 30, 2015

Homemade Peppermint Hot Chocolate with Clean Eating Whipped Cream

When the weather starts to get cold, I love making homemade hot chocolate with cool whip for my kids after school. During the holidays, nothing says Christmas like peppermint hot chocolate. Warm up today with this clean eating peppermint hot chocolate and whipped cream.

Peppermint Hot Chocolate with Clean Eating Whipped Cream


½ cup stevia or agave nectar
¼ cup unsweetened cocoa
1/3 cup hot water
4 cups milk
¼ teaspoon peppermint extract

Mix sugar or agave, cocoa, and salt in medium saucepan; stir in water. Cook and stir over medium heat until boiling. Stir for 2 more minutes. Stir in milk and heat, but do not boil. Remove from heat and add peppermint extract. Top with whipped topping (see next recipe). Yields 4-6 servings.

 Clean Eating Whipped Topping

¾ cup light agave nectar
3 large eggs whites
½ teaspoon cream of tarter

 Add water to a medium saucepan until ¼ full, bring to a boil. Beat together agave, eggs whites, and cream of tartar in a large glass or metal mixing bowl (make sure it will fit on the top of the sauce pan) on medium-high until blended. Place the bowl on top of the pot of boiling water (bowl will get very hot). While wearing oven mitts, beat for 7 minutes occasionally scraping the side of the sides for any mixture, or until stiff peaks form. Remove and continue beating for 5-7 minutes while rotating the bowl, until mixture is thick and very fluffy with very stiff peaks. Use topping within a day or freeze extra topping for several weeks. Yields 6-8 cups. 

Enjoy!

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