Shout-out to my friend, Emily, for suggesting this recipe!
Without her suggestion, the world would definitely be at a loss. Because this hot chocolate is insanely amazing.
Last year, I created a high-protein, dairy free version of hot chocolate that was so good it knocked my fuzzy wool socks off. However, I believe you can never have too many hot chocolate recipes, especially if they’re:
- Easy to make
And luckily, this recipe is all three!
When I was a kid I used to make the best hot chocolate on snow days. In my eyes, it was easy! All you had to do was add milk and chocolate chips to a saucepan, let them simmer, and stir until you were left with rich, luxurious hot chocolate. Unfortunately, this hot cocoa was most likely about 300 calories a cup — and when I was gulping down multiple mugs of it after playing in the snow all day, it wasn’t exactly the healthiest choice.
However, the rich hot chocolate of my childhood can be easily obtained, believe it or not, with a few simple, healthier ingredients, and even a peppermint twist!
First, add coconut milk or almond milk to a saucepan (or another milk of choice, I choose to go dairy-free due to lactose sensitivities). Then, simply add a few additional ingredients: cocoa powder, peppermint, agave, and salt. Salt to bring out the sweetness, agave to provide the sweetness, and cocoa for that chocolate flavor I so ardently desire come December.
And voilà! You have delicious, peppermint hot cocoa. Without using any high-fat chocolate chips, whole milk, or sugar.
Not to mention, this hot cocoa is pure, peppermint bliss. And topped with dairy-free whipped cream and a mini candy cane?
Mama mia you’re going to have to physically pull me out of the kitchen to prevent me from making another cup!
Even better, if you’re making this hot cocoa early in the morning or as an afternoon pick-me-up, feel free to add a cup of coffee. It’ll simply enhance the flavors and increase decadence of the warm drink.
Well, if that’s even possible!
Peppermint Hot Chocolate
- 1 c milk of choice (I used unsweetened coconut milk)
- 2 tbs cocoa powder
- 1/4 tsp peppermint extract
- 1-2 tbs agave
- pinch of salt
- optional: 1 c coffee
Add all ingredients to a saucepan and stir until combined. Heat on high until the milk starts frothing up. Then turn down to medium and let simmer for about 1 more minute. Remove and pour into a mug. Top with dairy-free whipped cream or crushed candy cane. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 servings)
Nutrition information calculated with unsweetened coconut milk and 1 tbs agave. If you choose to use 2 tbs, increase the calories by 60 calories and 16g sugar.