There’s something undeniably nostalgic about curling up with a steaming mug of hot cocoa on a cold day. It takes us back to simpler times, conjuring memories of coming in from the frosty air to the warm embrace of a cozy kitchen, where a comforting cup awaited. Yet, as we’ve grown, so have our tastes and pleasures. Enter our Hot Cocoa with Mint Whipped Cream—a sophisticated, adult version of the childhood classic.
This recipe infuses a timeless comfort drink with an invigorating twist, thanks to the addition of Escape Artists’ mint tincture. Blending the richness of cocoa with the freshness of mint and the subtle, wellness-enhancing touch of THC, each sip is a luxurious foray into adult indulgence. It’s a perfect way to rekindle the joys of youth while appreciating the refined pleasures of adulthood.
what you’ll need:
yield: 1 (8 oz) mug containing 50mg CBD and 2.5mg THC
for the hot cocoa:
- 1 cup whole milk
- 1 tablespoon cocoa powder
- 1 tablespoon.Maple syrup or honey
- Splash of pure vanilla extract
- Pinch of fine sea salt
for the whipped cream
- 1/4 cup heavy whipping cream
- 1 teaspoon Maple syrup or honey
- Pinch of vanilla bean powder
- 0.75 mL Escape Artists mint tincture
- Splash of mint flavoring
how to make infused hot cocoa
Add the milk to a small saucepan set over medium-low heat. Whisk in the cocoa powder, sweetener, vanilla extract, and salt then bring to a low boil and let simmer for 2-3 minutes (this will help to break up any cocoa clumps). Whisk to combine, then take the pot off the heat.
Add the whipping cream, sweetener, and vanilla bean powder to a small bowl, then beat with a hand mixer or immersion blender fitted with the whisk attachment. Beat for 2-3 minutes, just until medium peaks start to form. Add the tincture and mint flavor and beat just until combined.
Pour the hot cocoa into a mug then top with whipped cream. Sprinkle with cocoa powder, if desired.