1. Make Ice Cubes

   Coarsely chop candy canes and chop rosemary sprigs. Add candy cane and rosemary pieces to an ice cube tray with water. Freeze.

   • 2 Candy Canes
   • 2 sprigs Fresh Rosemary
2. Prepare Iced Chocolate

   Melt white chocolate + coconut oil for 90 seconds in the microwave. Heat milk to a simmer and add the melted white chocolate mixture. Whisk until fully combined. Let cool to room temperature.

   • 1 cup , or milk of choice Whole Milk
   • 1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
   • 1 Tbsp Coconut Oil
3. Assemble Iced Chocolate

   Add rosemary-peppermint ice cubes and cooled white chocolate mixture to a mug or glass. Garnish with shaved coconut or mini marshmallows, a stick of rosemary and a candy cane. Sip, sip, enjoy!

   • 2 Tbsp , or mini marshmallows Shaved Coconut
   • 1 sprig Fresh Rosemary
   • 1 Candy Cane

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	Amount per serving	Daily value percentage
Calories	1030 kcal
Total Fat	63 g	80%
Total Saturated Fat	46 g	230%
Unsaturated Fat	17 g
Low Cholesterol	50 mg	16%
Low Sodium	220 mg	10%
Total Carbohydrate	92 g	33%
Good Source: Fiber	7 g	24%
Sugars Total	84 g
Excellent Source: Protein	16 g	33%
Vitamin C	8 mg	8%
Excellent Source: Calcium	618 mg	50%

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	Amount per serving	Daily value percentage
Good Source: Iron	3 mg	15%
Vitamin D	0.2 µg	2%
Good Source: Potassium	940 mg	20%
Vitamin E	1.4 mg	10%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.8 mg	60%
Niacin	1.5 mg	10%
Pantothenic Acid	2 mg	40%
Vitamin B-6	0.3 mg	15%
Folate (B9)	57 µg	15%
Excellent Source: Vitamin B12	1.8 µg	70%

By Innit Culinary Team