'Tis the seasoning.

This fall has been so busy -- one moment it was apple-picking season, and then suddenly, the holidays were upon us! After a long day of grocery shopping (for baking ingredients) and last-minute Christmas shopping (those cards aren't going to send themselves), I cranked my "White Christmas" Pandora station and decided to make hot chocolate.

When I was little, my mom made hot chocolate every morning for breakfast. Mix up a little cocoa, a little sugar, and heat up a mug of milk -- not a bad way (if a bit decadent, in retrospect) to get your morning calcium. On Christmas morning, we drank hot chocolate in special mugs from Disney World, stirred with a mini candy cane and topped with puffy marshmallows.

Among the baking groceries brought home today was a little bottle of peppermint extract. Inspired by the season, I added a dash of mint to the usual recipe.

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Peppermint Hot Chocolate

Serves 2 (giant mugs)

3 c milk (I took some festive liberty and used part 1% milk, part whole milk, and a splash of heavy cream)
2-3 t peppermint extract (depending on how minty you like it)
2 T cocoa
1 T sugar
4 large marshmallows

Whisk milk together in a saucepan over medium heat. Keep the milk moving to prevent a skin from forming on top. You don't want to boil the milk -- just scald it until steam comes off the top. Whisking has the added benefit of making the milk frothy.

Meanwhile, in the bottom of two mugs, add a little less than a tablespoon of water. Heat for 30 seconds in the microwave -- it takes just a few seconds to heat such a small splash of water. Dissolve the cocoa and sugar (divided in half) in the bottom of each mug.

When the milk is scalded, pour into the mugs to mix with the cocoa mixture. Add a splash of peppermint extract and marshmallows, and dust with more cocoa for a festive look.