Vegan Peppermint Drinking Chocolate
Ingredients
- 2 cups non-dairy milk (I like half full-fat coconut + half unsweetened almond milk)
- 1 3.2-ounce (or close) quality non-dairy dark chocolate bar (chopped)
- 1-2 Tbsp raw sugar (depending on preferred sweetness)
- 1/8-1/4 tsp quality peppermint extract (I like Frontier brand)
- Coconut whipped cream
- Crushed peppermint (optional // for topping)
Instructions
- 1
Add milk to a small saucepan over medium-low heat and stir occasionally until warm - about 5 minutes. You don't want it to boil, just get hot enough to melt the chocolate.
5 min - 2
Once hot, add the chocolate and sugar and whisk to melt. Do so vigorously to ensure everything gets combined. Once it has reached your desired temperature, sample a bit to determine if it's sweet enough for your liking. I added another 1 1/2 tsp sugar at this point (as original recipe is written // adjust if altering batch size).
- 3
Remove from heat and add peppermint extract, starting with only lesser end of range (1/8 tsp as original recipe is written) since it can be very strong and overpowering. Once it's to your liking, transfer to small serving glasses and top with a dollop of coconut whipped cream and a sprinkle of crushed peppermint candies/candy canes. I poured mine into two glasses but it was honestly too decadent to finish. I'd recommend splitting this (as original recipe is written) between 3-4 servings.
- 4
Store leftovers covered in the fridge for several days. Move to the freezer for longer-term storage.
Nutrition
Per serving (based on 3 servings)
