“Milk” and Cookies
YIELD: 2 beverages
8 Chocolate Sandwich Cookies, double-stuffed, divided
2 tbsp. Dark Chocolate Sauce, dairy-free
2 Chocolate Chip Cookies, dairy-free
2 env. (1.23 oz. ea.) Swiss Miss® Non-Dairy Hot Cocoa Mix
2 c. Plant-Based Milk (of choice), heated
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
1 tbsp. Mini Chocolate Morsels, semisweet
Finely grind 4 chocolate sandwich cookies in small food processor. Place half on small plate and reserve the remaining half to mix into the hot chocolate.
Place 2 tbsp. chocolate sauce on small plate. Dip rim of each cocoa mug in chocolate, then into crushed chocolate cookies until they adhere. Repeat for 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 env. 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 Reddi-wip, cookie skewers and mini chocolate chips.