I have fond childhood memories of dunking candy canes in hot chocolate while watching Christmas specials on TV. As a college student, each November I looked forward to the day when Starbucks busted out its red cups, so I could get a peppermint mocha. I still love the combination of peppermint and chocolate, so I was thrilled to find out a way to make a healthy, vegan version of one of my all-time favorite holiday treats.
Vegan Peppermint Hot Cocoa
1 1/2 cup unsweetened almond milk
3/4 tsp. coconut oil*
1/8 tsp. peppermint extract (a little bit goes a long way!)
1 tbl. raw cacao powder
1/2 tsp. (or more) stevia or sweetener of choice
*This recipe can be made without coconut oil, but a little oil helps replace the thick creaminess of traditional luxury cocoa made with dairy.
In a small pot, warm almond milk, coconut oil, and peppermint extract. Be careful not to let the milk boil.
Add dry ingredients to mug. Once your liquid ingredients are warm (I usually look for steam), pour them over the dry ingredients in your mug and whisk well.
Also see: 5 Best Vegan Holiday Beers
Photo: Elena’s Kitchen via Flickr, Mary Hood