I don’t know about you, but as soon as the weather turns chilly and holiday cheer begins to spread, I start craving all things peppermint-y and cocoa-y. Peppermint hot chocolate has always been a go-to, and I think I’ve finally perfected the best vegan peppermint hot chocolate recipe!
- 1/2 cup dairy free peppermint creamer mixture*
- 1/2 cup hot water
- 2-3 TBSP maple syrup
- 1 TBSP cacao powder
- 1 TBSP double dark cocoa powder
- 1 TBSP cocoa rouge
- Dandies Mini Peppermint Marshmallows (optional)
- Non-dairy whipped cream (optional)
*For the non-dairy creamer mixture we have a couple of options:
2. You can use 1/4 cup Milkadamia Macadamia Fudge Creamer mixed with 1/4 cup plain non-dairy milk and 2 tsp peppermint extract.
3. You can just use 1/2 cup of non-dairy milk with 2 tsp peppermint extract. (The other cocoa we add will definitely add the chocolatey-ness!)
To make the cocoa, simply add all ingredients (except for the marshmallows and whipped cream) into a blender. Blend on medium-high for about 2 minutes or until everything is well mixed. Pour into a saucepan and heat to desired temperature.
Pour into mugs and top with vegan peppermint marshmallows and/or non-dairy whipped cream. (For whipped cream I usually use either homemade, or for a real special treat this one from a local health food store. I also hear Reddi-Wip makes an almond based one.)
Now it might seem like overkill to add three different kinds of cocoa powder, but I promise this is where the magic lies. The triple chocolately goodness is what gives it such a deep, rich flavor without having to add too much sweetener. I usually find most commercial hot chocolates way to sweet for my taste (not to mention they’re often filled with chemical junk), so this lightly sweetened version is perfect to have that indulgent feel without being overpowering.
You can choose to add as much peppermint flavoring as you’d like (or omit entirely if you’re a chocolate purist).
If you decide to add some vegan peppermint marshmallows, the longer you let them sit in the cocoa, the more peppermint flavor they’ll infuse as well. (They also get soft and gooey and delicious after sitting in the hot liquid.)
Gathering the ingredients might be the hardest part of this entire recipe, as one you have everything it literally takes 5 minutes to make! (But trust, investing in the King Arthur cocoa powders is a wise decision if you’re down with anything chocolate — they add such a good flavor that I always keep them on hand!)
Pair this with the chocolate version of my raw lemon bars and you’ve got yourself a perfect dessert! (Can’t get enough peppermint chocolate? You can even add peppermint to the bars, too!)
Now that I’ve got this peppermint hot chocolate down, I’m dreaming up what other flavors of hot cocoa I can make! Strawberry hot chocolate? Orange? Pumpkin Spice? Oh the possibilities…