Whaaat-Did I Really Just Post a Recipe?

I love sharing conversations with friends over coffee. Except I hate coffee. It's disgusting. I don't understand how people drink the stuff. I've tried so many times to acquire a taste, but it ain't happening. Since I don't want to miss out on the social aspect of coffee drinking, I've found ways to cope. If there's no hot chocolate or other sweet drink available, I do what I can to make sure the coffee tastes nothing like the black bitterness that it really is. When I saw my friend Heather had posted this recipe for peppermint mocha coffee creamer I had to try it. The great thing about Heather is that you can be sure that everything she makes is el natural. She has gone to great lengths to reform her kitchen as her family faces many, many food allergies. She's pretty much amazing. Plus, this recipe also doubles as straight-up hot chocolate, so you don't even need to taint it with coffee nastiness. Tonight I made these for friends, celebrating the many conversations shared over a drink and cultivated my kitchen in this third week of Advent with JOY at the anticipation of our Savior's birth. I even got Matt to join in on the fun. He totally sat in the kitchen and provided Christmas jams to keep my spirits up. Thanks, babe! Domesticity is tiring, you know.



Peppermint Mocha Creamer

{also makes an awesome hot cocoa recipe!}

2 cups of 1/2 and 1/2 (or 1 cup cream with 1 cup whole milk)

*can be substituted for an non-cow’s milk such as unsweetened almond milk, rice milk, soy milk, or coconut milk

3 tablespoons of cocoa

1/4 teaspon peppermint extract

1/4 cup of maple syrup

1/4 teaspoon pure vanilla extract

METHOD

Let milk gradually come to a simmer from a medium heat in saucepan. Take care with almond milk, if it heats up too high or for too long the flavor changes.

Add the cocoa, peppermint extract, maple syrup, and vanilla extract. Whisk until well incorporated, about 2-3 minutes.

Funnel into storage jar and refrigerate. Lasts 2-3 weeks, keep refrigerated.