Minutes Prep time: 10
Minutes Total time: 10
Servings: 2
Difficulty: Intermediate
8 double stuffed chocolate sandwich cookies, divided
2 tablespoons dairy-free dark chocolate sauce
2 dairy-free chocolate chip cookies
2 envelopes (1.23 oz each) Swiss Miss® Non-Dairy Hot Cocoa Mix
2 cups plant-based milk of choice
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
1 tablespoon mini semisweet chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 524 mg | 52% |
| Carbohydrate | 96 g | 32% |
| Cholesterol | 0 | |
| Total Fat | 19 g | 28% |
| Iron | 8 mg | 42% |
| Calories | 565 kcal | 28% |
| Sodium | 519 mg | 22% |
| Protein | 5 g | 9% |
| Saturated Fat | 6 g | 32% |
| Sugars | 66 g | 7% |
| Vitamin C | 0 |
Finely grind four chocolate sandwich cookies in a small food processor. Place 1/2 on a small plate and reserve the remaining 1/2 to mix into the hot chocolate.
Place 2 tablespoons chocolate syrup on a small plate. Dip rim of each cocoa mug in chocolate. Then dip rim of cocoa mug into the crushed chocolate sandwich cookies until they adhere. Repeat for the second mug.
Thread chocolate sandwich cookie (lengthwise through the middle of the cream filling), chocolate chip cookie, lengthwise, and another chocolate sandwich cookie onto a short skewer. Repeat for second mug. Set aside.
Finely grind 2 chocolate sandwich cookies in a small food processor. Divide evenly between two mugs.
Add 1 envelope of hot cocoa mix to each mug. Evenly divide the remaining crushed chocolate sandwich cookies between each mug. Pour in hot plant-based milk and stir until dissolved to make hot chocolate. Top mugs with a whoosh of Reddi-wip®, garnish with cookie skewers and mini chocolate chips.
Hot Chocolate "Milk" and Cookies
