My family is big on “the holidays”. The festivities began as early as December 1st from playing Nat King Cole Christmas tunes to decorating the house with lights. Holiday spirit is not something we lack nor something we doubt. But more than decorations and gifts, the holidays are the only time my entire family is in one place. It’s one of two times a year I visit them all the 3,000 miles away.

On Christmas morning, my mom still gets up early to set up the spread of hot chocolate, cinnamon buns, and quiche. My sisters and I are all too old for this treatment, but she still breaks out the same traditions that we grew up having without missing a beat. So for me, hot cocoa is not just a winter indulgence, but a drink of festivity and family. It’s a drink of home.

SPICED HAZELNUT HOT CHOCOLATE WITH PEPPERMINT WHIPPED CREAM (Serves 4)

4 cups hazelnut milk
1/2 cup cocoa powder
1/4 cup maple syrup
1/2 teaspoon cinnamon
Freshly grated nutmeg

In a large saucepan, heat hazelnut milk over medium heat until warm. Whisk in cocoa powder, adding small portions at a time to avoid clumps. Stir in maple syrup and simmer. Once mixture is hot, add in spices and remove from heat.

1 cup heavy whipping cream
1 1/2 teaspoon peppermint extract
2 tablespoons powdered sugar
1 tablespoon fresh mint

In a stand mixer, add whipping cream with the whisk attachment. At the highest setting, let cream beat until mixture thickens to a whipped cream texture. At the last minute, add in peppermint extract and powdered sugar. With a spatula, scrape out mixture into a small serving bowl. Top hot chocolate with whipped cream and fresh mint leaves.