Warm Up Your Winter GIVEAWAY plus Hot Vanilla with Peppermint Whipped Cream

**Giveaway has ended.  Click HERE to see the winner**

      

Do you remember back when Laura Powell from Real Mom Kitchen released a cookbook?  I am lucky enough to own a copy of it and it's great.

She is at it again.  This time it isn't a whole cookbook, it is just a small pamphlet with hot chocolate and cider recipes.  All of the recipes sound amazing and it was hard to narrow it down.  I wanted to make the Salted Caramel Hot Chocolate, but "The Mr." convinced me to make the Hot Vanilla instead.

It is still pretty hot here in Utah, but luckily we had a few rainy days, so I was able to make this and pretend like it was a "chilly" day outside.  It tasted delicious and I loved it with the peppermint whipped cream on top.  That stuff is good.

Overall, the recipes in this little pamphlet sound delicious.  She includes quite a few variation ideas, mix-in ideas and topping ideas.  Hopefully, some day, Laura will come out with a full Holiday Cookbook, because I know she has so many amazing recipes.

  You can currently get this on Amazon for $2.99 or click HERE to find out other places where you can purchase it.

Hot Vanilla

adapted from: Laura Powell
(Printable Recipe) or (Printable with Picture)

1/2 c. whipping cream

1 Tbl. chocolate syrup

dash of cinnamon

6 c. milk

1/4 c. sugar

2 Tbl. vanilla extract

additional chocolate syrup, for garnish

In a medium bowl, whip the whipping cream until frothy.  Add chocolate syrup and cinnamon.  Continue to whip until firm peaks form.  Set aside.

In a saucepan over low heat, combine milk and sugar.  Cook until warm and sugar is dissolved.  Remove from heat and mix in vanilla.  Pour into mugs and top each mug with a dollop of the prepared chocolate cream and a drizzle of chocolate syrup, if desired.  Makes 6 (8 oz.) servings.

*Or, instead of the chocolate whipped cream, top with peppermint whipped cream.

Peppermint Whipped Cream

adapted from: Laura Powell

6 red-and-white peppermint candy canes

  or 24 mini candy canes

2 c. whipping cream

Unwrap candy canes and place them in a blender or food processor.  Process until they are a fairly fine powder.  In another bowl, whip cream until firm peaks form.  Fold the candy cane powder into the cream.  This will sweeten it.  Use immediately to top your cocoa if you like little pieces of crunchy candy cane or place in the refrigerator for 2 hours and allow the candy canes to dissolve.  

Note: This recipe also works well served on top of anything else that would taste good with peppermint (chocolate pie, cupcakes, brownies, etc . . . ).

Jenn's Notes: I prefer pretty sweet whipped cream, so I ended up adding 1 1/2 Tablespoons of powdered sugar to my peppermint whipped cream and it was delicious.

To ENTER the GIVEAWAY for one copy of this book (U.S. Residents Only):

1.  Simply leave me a comment on this blog post and tell me what your favorite hot chocolate topping or mix-in is. 

*If your name does not link me to a blog, be sure to leave me your email address, so I can contact you if you win.

Giveaway will end on on Tuesday, September 17th and I will announce the winner on Wednesday, September 18th.  Winner must contact me within 72 hours or a new winner will be selected.  Good luck.

The publisher provided me with a copy of this book for the purpose of this review, but the opinions expressed herein are my own.

Linked up at Inspiration Monday!