Peppermint Hot Chocolate with Whipped Marshmallow Root Cream

Today marks the final recipe in a series of Marhsmallow Root Recipe sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd (TODAY). Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit http://www.mountainroseherbs.com/index.php?AID=128987 .

This post is late because we've been helping a dear relative as she passes her last moments here on earth. A reminder to revel in the moments you do have with one another!

Heavy Whipping Cream can be used by those who can tolerate dairy. For those with dairy intolerances, a can of heavy coconut milk creates a similar whipped topping.

My little family of three loves mint. We drink a ton of mint tea in the winter but here instead of steeping milk in mint leaves (which is another way to make this) we add peppermint essential oil. Look for food-grade essential oil, pure, undiluted and organic. We used Mountain Rose Herb's peppermint essential oil and only six drops were needed for our desired minty-ness.

Minted Hot Chocolate
2 cups milk of choice, unsweetened
2-10 drops peppermint essential oil
1/3 c chocolate chips
1/4 c cocoa powder

1. Combine all ingredients (except for essential oi) in a small saucepan. Whisking on low heat while chocolate chips melt.
2. Remove from heat and add essential oil drops one at a time while whisking until desired minty-ness is acheived. Top with Whipped Marshmallow Root Cream.

* This can be served cold or hot. If it's hot the whipped cream melts into the chocolate and makes a delicious YUM!

Whipped Marshmallow Root Creme
1 can coconut milk coconut milk (full fat)
1-2 Tb marshmallow root powder (I used 2 but it depends on taste, might start with 1 for kids until they are used to the flavor)
3 Tb honey (or agave for vegans or Homemade Stevia Vanilla Extract)

1. Put the open can of coconut milk in fridge overnight or freeze for 20-30 minutes.
2. Scoop out the cream that has risen to the top.
3. Whip the cream with a hand mixer until light and fluffy (like whip cream). Add sweetener and marshmallow root powder and whip until incorporated. Keep in fridge until using.

Here is our mint harvest from this last week from Gracious Granny's Garden... You might have seen it on facebook.