I’m going to be honest: yesterday, when the snow started falling on our Spring Break, I may have been a bit of a grumpelstiltskin. And then the idea of bundling up the children to play in it did not elicit sweeter thoughts. But I did it. Because that’s totally a thing you do, right?! Kids are supposed to play in the snow. And, of course, it was totally a great time. And these kids of mine are totally hilarious. I think we can all agree that the moral of that story is “Don’t be a grumppopotamus, Beth.”
It also gave me a chance to whip up some homemade hot cocoa and feed the kids marshmallows for dinner [Well, that wasn’t really on purpose… wooooooo Spring Break. Gettin’ cray.].
I mean who could say no to these sweet, patiently-waiting-for-hot-cocoa faces? Not this girl. For more instagram peeks, feel free to follow along.
Homemade Hot Cocoa
2 1/2 cups almond milk
3/4 cup soy creamer or dairy-free coffee creamer [or your favorite creamer, half and half, or whole milk if you don’t need to go vegan]
1/4 – 1/2 cups brown sugar [depending on how sweet you like it, or if you’re adding whipped cream] I like 5 tablespoons, but who’s counting.
splash of vanilla extract
1/2 cup non-alkaline cocoa
2 pinches of salt
Put it all together in your favorite sauce pan and whisk it while you heat it up. On a medium high heat it will take 3 to 5 minutes to warm it up. Don’t scald your milk. Top with whipped cream or marshmallows [or both] and then sprinkle a little more cocoa on top to make your friends think you’re a fancy pants.
So we ended a great
day 15 minutes outside with delicious cups of allergen-friendly cocoa.
90 seconds. If you were wondering how long it took Landon outside to get a bloody lip. Didn’t stop this tough guy, though.
Lucy is obsessed with snow angels. OBsessed.