Hot Chocolate in a Candy Cane Rimmed Glass (Edit recipe)

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Our 2 Ingredient Hot Chocolate is perfect ANYTIME of the year. The candy cane rimmed glass makes it festive for the holiday season.

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 2

Ingredients

16 oz Hemp Milk
1 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If making the Candy Cane rim, start with steps 1-7. For just the Hot Chocolate directions jump down to step 8.
For the Candy Cane Rim place 1/4 cup of Dark Chocolate in a double boiler and 1/4 cup of White in another.
Heat on stovetop over medium low heat.
Once the chocolate starts to melt stir constantly until fully melted.
Crush candy canes in a zip lock bag and put on 2 separate round plates.
Grab 2 more plates and put white and dark chocolate on each plate.
Dip top of glass into chocolate followed by the crushed candy cane.
Let set for a few minutes while you make your hot chocolate.
For the Hot Chocolate, heat non-dairy milk in a medium saucepan over medium-low heat until bubbles start to form.
Add Pascha Chocolate Chips to the milk and whisk together.
Turn the burner off while whisking together and whisk until it begins to blend well.
Pour into mug and top with Vegan whipped cream if desired. Enjoy!

Notes

Optional: Candy Cane Rim

1/4 cup Pascha Organic Vegan White Baking Chips
1/4 cup Pascha Dark Chocolate Chips (We usedPascha 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips)
Vegan Whipped Cream
Candy Canes

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	777
Fat:	60 g
Carbohydrates:	48 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	106 mg
Fiber:	16 g
Sugars:	16 g
Calculated per serving.