Vegan Classic Peppermint Hot Chocolate
Total time15 min
Prep time5 min
Cook time10 min
5.0(9)
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Learn more →Ingredients
2 servings
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ¼ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 oz dark chocolate (60–70% cacao), finely chopped
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- ¼ tsp peppermint extract
- 1 pinch salt
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- crushed candy cane, for serving (optional)
Can be omittedcrushed candy
Instructions
- 1
Combine the milk and heavy cream in a small saucepan over medium heat, whisking occasionally, until steaming and small bubbles form around the edges, about 4–5 minutes. Do not let the mixture boil.
- 2
Whisk in the cocoa powder, sugar, and salt until fully dissolved with no dry streaks remaining, about 1 minute.
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