birthday cake cocoa

I have been stuck indoors all week, half enjoying the beautiful snow brought by the latest Nor'easter and half restless because the last thing I want to feel as we near one year of the coronavirus pandemic is trapped in my home again.

To make things more cheery, I finally perfected a recipe for birthday cake cocoa. It was great timing since my fiancé had just celebrated his birthday the week before so cute decorations were still hanging on the walls to make the drinking and photographing and blogging experience all the more festive.

This truly tastes like vanilla birthday cake in a cup, especially when the whipped cream melts a little to create a perfect cocoa harmony. I hope you enjoy it as much as I did!

BIRTHDAY CAKE COCOA:

Servings: 2 mugs full

Time: 15 minutes

Ingredients:

• 2 cups of milk

• 3 oz cream cheese at room temperature

• 4 tbsp (56 g) white chocolate chips

• 3 tbsp boxed yellow cake mix

• 2 tbsp almond or cashew butter

• 1 tbsp sugar (more or less depending to taste)

• 1/2 tsp vanilla extra

• whipped cream

• (optional) sprinkles

Directions:

If you have an immersion blender:

1. Add everything except the boxed cake mix, sugar, and whipped cream/sprinkles into a small pot and heat over medium heat. It will likely get clumpy, but that's okay.

2. Once the almond butter and cream cheese have melted, add the cake mix and stir.

3. Use the immersion blender to get everything smooth, then add sugar to taste.

4. Pour into two mugs and top with whipped cream and sprinkles.

5. Enjoy!

If you don't have an immersion blender:

1. Blend the milk and cream cheese together in a regular blender.

2. Add everything to a pot except for the cake mix, sugar, and whipping cream/sprinkles.

3. Once the almond butter has melted, add the cake mix and whisk together. Add sugar to taste.

4. Pour into two mugs and top with whipped cream and sprinkles.

5. Enjoy!