Peppermint Hot Chocolate
Serves 4

3 cup (750 ml) milk
½ cup (125 ml) VE Indulgence Hot Chocolate
1 tsp (5 ml) VE Peppermint Extract
½ cup (125 ml) mini marshmallows
VE Mexicoco Coffee Topper, to taste

1. Heat milk in a small multi pot over medium heat, stirring regularly.
2. When milk is almost boiling, point remove from heat and stir in VE Indulgence Hot Chocolate. Once chocolate is fully incorporated, add VE Peppermint Extract.
3. Portion VE Indulgence Hot Chocolate into four mugs, top with mini marshmallows and a sprinkling of VE Mexicoco Coffee Topper.

Per serving: Calories 270, Fat 1 g (Saturated 6 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 120 mg, Carbohydrates 36 g (Fibre 2 g, Sugars 21 g), Protein 8 g.

Peppermint Snowballs
Yields 30 cookies

½ cup (125 ml) each butter and shortening
½ tsp (2.5 ml) VE Peppermint Extract
½ cup (125 ml) icing sugar
2 cups (500 ml) all-purpose flour
½ tsp (2.5 ml) salt
1 cup (250 ml) shredded coconut for rolling

Glaze:
¾ cup (180 ml) icing sugar
¼ tsp (1.25 ml) VE Peppermint Extract
1 Tbsp (15 ml) hot water

1. Preheat oven to 350° F (175° C).
2. Cream together butter, shortening, VE Peppermint Extract and icing sugar. Add flour, salt and mix to form a smooth dough.
3. Roll into 1" (2.5 cm) balls and place on a parchment-lined baking sheet. Bake for 8-10 minutes.
4. Combine ingredients for glaze. Once cookies are cooled, coat with glaze and roll in coconut. Let cookies dry fully before storing in an airtight container.

Per ball: Calories 130, Fat 8 g (Saturated 4 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 6 g), Protein 1 g.