Rich and Creamy Peppermint Hot Chocolate (Vegan) (Edit recipe)

Only 6 ingredients are needed to make this creamy, vegan and dairy-free Peppermint Hot Chocolate. A perfectly sweet, warm and festive drink to enjoy in the winter.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	17 g
Carbohydrates:	30 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	141 mg
Fiber:	3 g
Sugars:	27 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 4

Ingredients

3.5 cups Almond Milk, unsweetened original
.5 cup Peppermint Mocha Nutpods, (see notes)
3 Tbsp Cocoa Powder, unsweetened
.5 cup Semi-Sweet Chocolate Chips
4 Tbsp Pure Maple Syrup, (see notes)
.25 tsp Peppermint Extract
Honey, for serving
Candy Canes, crushed, for serving
Marshmallows (gluten-free), mini, for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the almond milk and nutpods to a medium pot or saucepan. Bring to a simmer.
Add in cocoa powder, chocolate chips, maple syrup and peppermint extract.
Whisk well until combined and the milk is frothy. If you have one, you can use a handheld milk frother to mix and froth the milk.
Heat on medium heat for another 2 minutes and stir occasionally.

Candy Cane Rim (optional)

Dip the rim of your mugs into a plate with honey. Set aside to allow the honey to harden.
Place 2-3 candy canes in a Ziploc bag. Close the bag and use a meat ballet or other heavy item to crush up the candy canes into small pieces. Place the crushed candy canes on a small plate.
Lower the rim of each mug into the crushed candy canes and rotate until covered.
Serve your hot chocolate in the prepared mugs. Garnish with mini marshmallows and a sprinkle of cocoa powder if desired.

Notes

Store leftover hot chocolate in an air-tight container in the refrigerator for 1-2 days. // To reheat bring to a slight simmer for 2 minutes on the stove or warm it up in a mug in the microwave. // You can substitute unsweetened oat milk or regular milk if dairy-free isn’t a concern. // The Peppermint Nutpods is a seasonal flavor that can be found in some store or at nutpods.com. It adds a great creaminess and flavor. If you cannot find it, use extra almond milk in its place. // You can substitute the maple syrup with honey, agave syrup or regular sugar. Add a little sweetener at a time until desired sweetness is reached.