Beebop’s Hot Cocoa for a Wintery Sunday

What a better way to enjoy the last Sunday in February then with a spiked hot cocoa? It’s Sunday. It’s cold. The snow is deep. The light is magical and this drink is perfect for staying in, or coming back inside from a fun day in the snow.

You’ll notice this recipe calls for almond milk and monk fruit instead of regular milk and white sugar (you’ll find monk fruit in the baking aisle with the sugar. We usually get Lakanto). It makes it lighter, healthier and smoother to drink. The blend of almond milk and Irish cream produces a creamy texture that lends itself to the Irish whisky. Beebop likes his strong, but you can always serve an NA version. Just skip the Irish whiskey and Irish cream.

Beebop’s Hot Cocoa – 2 servings

For the Cocoa
3 tbsp cocoa powder
2 cups vanilla almond milk
2 tbsp golden monk fruit sweetener
1/4 cup Jameson
1/2 cup Irish cream (try Five Farms if you can find it)
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch sea salt

For the Whipped Cream
1/2 cup heavy whipping cream
1 tsp monkfruit
2 tsp Jameson

Pour the almond milk into a sauce pan over medium heat. Whisk in all the hot chocolate ingredients while simmering until smooth, about 10 minutes.

Whip the heavy cream and monk fruit sweetener in a mixing bowl until you get stiff peaks. Mix in the splash of Jameson in at the end (it can split if you add in too early).