For the Peppermint Mocha

1. Brew your coffee to your desired strength. Pour into the mug.
2. Heat milk in a milk frother or the microwave. Add the chocolate, peppermint, and maple syrup, and either blend in a blender or combine in the milk frother until completely blended and frothy.
3. Pour into your mug, garnish with dairy-free whipped cream and/or a candy cane for a festive twist, and serve immediately.

For the London Fog Tea Latte

1. Brew tea to your desired strength. You want it rather dark and strong since you’ll be diluting the tea with dairy-free milk. Fill half your mug with the tea.
2. Heat milk in a milk frother or the microwave. Add the vanilla extract and maple syrup, and either blend in a blender or combine in the milk frother until completely blended and frothy.
3. Pour over the tea and garnish as desired! I kept it simple with a bit of dairy-free whipped cream.

For the Salted Cashew Hot Chocolate

1. Heat milk in a milk frother or the microwave. Add the chocolate (or maple syrup and cacao powder), cashew butter, and sea salt, and either blend in a blender or combine in the milk frother until completely blended and frothy.
2. Pour into your mug and serve immediately. Garnish with dairy-free whipped cream, marshmallows, or any other garnishes you’d like!