Eosinophilic Esophagitis Friendly Vegan Mint Hot Chocolate
Total time13 min
Prep time5 min
Cook time8 min
4.6(8)
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Learn more →Ingredients
2 servings
- 2 cups plant-based milk
- 2 oz vegan dark chocolate, finely chopped
- 2 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- ¼ tsp peppermint extract
- ¼ tsp vanilla extract
- 1 pinch salt
For serving
- vegan whipped cream, for serving (optional)
Can be omittedvegan whipped cream
Instructions
- 1
Pour the plant-based milk into a small saucepan and set over medium heat until steaming and small bubbles form around the edges, about 3–4 minutes. Do not let it boil.
- 2
Whisk in the cocoa powder and maple syrup until fully dissolved and no lumps remain, about 1 minute.
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