By Anna Olson
Add a touch of comfort to your day with this recipe for hot chocolate. Serve it with our Apricot Almond Mini Muffins, you won’t find a tastier snack.
- Prep: 5 min
- Cooking: 8 min
- 4 cups (1 L) 1% or 2% milk
- 3 cinnamon sticks
- 5 oz (150 g) bittersweet chocolate chopped
- 1/4 cup (50 mL) packed light brown sugar
- 1/2 tsp (2 mL) Vanilla
- 1/4 tsp (1 mL) peppermint extract
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In a medium saucepan, heat milk and cinnamon sticks over medium heat until steaming, stirring occasionally. Add chocolate and brown sugar; whisk until melted and smooth. Stir in vanilla and peppermint extracts. Remove cinnamon sticks and ladle into mugs to serve.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||30 % / 329 mg|
|Vitamin B12:||57 %|
|Vitamin D:||59 %|