Hot Chocolate

I love to make hot chocolate from scratch. I make it with milk so it maintains all the protein and vitamins and minerals that you lose when you use the packets with water. We also use Splenda, a low-calorie sweetener. We prefer the lower sugar version, but you can use regular sugar or any other sweetener of your choice. Making it from scratch allows you to make it as chocolately rich as you like without adding a lot of extra sweetness. Be sure to use an immersion blender to create a perfectly frothy top. Delicious!

Hot Chocolate

3 cups milk

3 Tbsp dark cocoa powder

6 Tbsp Splenda or regular sugar (may also substitute with any other sweetener of choice)

1/4 tsp. peppermint extract (optional)

Whipped cream for garnish (optional)

Instructions

Warm milk in 2 quart sauce pan until steaming. Do not boil.
Mix in cocoa, Splenda, and peppermint.
Mix with immersion blender until hot chocolate is well blended and frothy.
Serve with a dollop of whipped cream.