Peppermint Hot Cocoa with Vanilla Whipped Cream Arbequina EVOO

Ingredients

For Hot Cocoa

• 4 cups your milk of choice
• 4 tablespoons cocoa or cacao powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1-2 drops of peppermint extract

For Whipped Cream

• 1 pint of heavy whipping cream
• Pinch of salt
• 1 teaspoon vanilla extract
• 5 tablespoons pure maple syrup or cane sugar

Toppings

• California Olive Ranch Arbequina EVOO
• Candy Cane, whole or crushed
• Mint chocolate- shaved

Instructions

1. In a medium sized sauce pan, add all hot cocoa ingredients and gently bring to a boil over medium heat while whisking often.
2. To the bowl of a stand mixer, add in all whipped cream ingredients and whip on high speed until peaks form, for about 4 minutes.
3. Pour hot cocoa into your mugs and top with fresh whipped cream, shaved mint chocolate, candy cane and a drizzle of California Olive Ranch Arbequina EVOO.