Peppermint Hot Chocolate
This peppermint hot chocolate is extra creamy and rich without the dairy. You'll use a combination of chocolate and cocoa powder for extra flavor. Serve with your favorite toppings like vegan whipped cream and a candy cane.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time5 minutes mins
Course: Beverage
Cuisine: American, Gluten-free, Vegan
Servings: 2
Calories: 291kcal
Add your milk, chocolate, cocoa powder, maple syrup, 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.
Pour into a mug and top with whipped cream and toasted marshmallows. Garnish with a candy cane.
- Instead of maple syrup, you can use 1-2 tablespoons granulated sugar.
- Instead of vegan chocolate chips, use 1 1/2 ounces chocolate. I prefer dark chocolate, but any will work.
- If using a sweetened milk, make sure to adjust the sugar added so that it isn't too sweet.
- Add a shot of espresso or strong coffee to make this into a peppermint mocha.
- To make a large batch: double or triple the recipe and add to a crockpot on low until hot (about 20 minutes) then turn to "warm" setting for serving.
Serving: 1Mug | Calories: 291kcal | Carbohydrates: 35g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 139mg | Potassium: 394mg | Fiber: 4g | Sugar: 26g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 384mg | Iron: 4mg