Vegan peppermint hot chocolate

Vegan Peppermint Hot Chocolate

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 5 Min
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Beverage
  • Method: Stove-Top
  • Cuisine: Vegan, American, Gluten-free


This vegan peppermint hot chocolate is extra creamy and rich with the help of some blended cashews. Serve with your favorite toppings like vegan whipped cream and a candy cane.


  • 1 1/4 cup unsweetened almond milk (I used this one from Califia)
  • 2 tablespoons cocoa powder
  • 1 tablespoon granulated sugar
  • 1/81/4 teaspoon peppermint extract (Adjust to your preference – I used 1/4 teaspoon because I love peppermint)
  • Pinch of sea salt
  • 1/4 cup raw cashews
  • For serving: vegan whipped cream, vegan marshmallows (I like these from Dandies), candy cane


  1. Add your almond milk, cocoa powder, sugar, peppermint, and salt to a small saucepan. Use a whisk to stir everything together as you heat it over medium-low flame until warmed through; do not boil. 
  2. Transfer to a high-powered blender and add cashews. Blend until cashews are pureed and mixture is frothy (about 45 seconds on high). I hold the stopper on the lid open to allow steam to escape. 
  3. Pour into a mug and top with whipped cream and toasted marshmallows. Garnish with a candy cane. 


If you don’t have a high speed blender, try soaking your cashews to soften them before using in a regular blender. 


  • Serving Size: 1 Mug
  • Calories: 105 kcals
  • Sugar: 12.5 g
  • Sodium: 357 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.8 g
  • Unsaturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg