Gingerbread hot chocolate-
3 ¼ Cups Coconut Milk
2 oz Dark Chocolate
2 tbsp Molasses
2 tsp Cinnamon
2 tsp Allspice
2 tsp Nutmeg
2 tsp Ginger
2 tbsp Honey
Start off by heating the coconut milk in a small pan over medium until it starts to boil.
Add in the molasses, chocolate, spices and honey and stir in until everything is completely combined.
Serve directly after.
Christmas Cookie Truffles-
12 sugar cookies
3 tablespoons cream cheese
2 cups white chocolate
Put sugar cookies in a food processor and blend until it resembles fine crumbs.
Add in cream cheese and blend until smooth.
Roll the truffles into small 1 inch balls.
Place them on a lined cookie sheet and place in the freezer for 15 minutes.
Melt the white chocolate in the microwave and dip each ball until covered on every side.
Place back on the cookie sheet and top each truffle off with sprinkles.
Peanut Butter Mug Brownie-
1 tablespoon butter
2 tablespoons milk
2 tablespoons sugar
2 tablespoons flour
1 tablespoon cocoa powder
¼ teaspoon baking powder
3 tablespoons semisweet chocolate chips
1 tsp peanut butter
Place butter in a mug and microwave it until completely melted.
Add the milk, sugar, flour, cocoa, baking powder, peanut butter and salt. Whisk until a smooth batter forms.
Add chocolate chips and microwave for one minute.