Eosinophilic Esophagitis Friendly Vegan Peppermint Hot Chocolate

Total time10 min

Prep time2 min

Cook time8 min

4.6

(15)

Eosinophilic Esophagitis Friendly Vegan Peppermint Hot Chocolate

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Ingredients

2 servings

2 cups plant-based milk
3 tbsp unsweetened cocoa powder
2 tbsp maple syrup
1 oz vegan chocolate, finely chopped
¼ tsp peppermint extract
1 pinch salt

For serving

non-dairy whipped topping, for serving (optional)
Can be omitted
non-dairy whipped topping
crushed candy cane, for serving (optional)

Instructions

1
Combine the plant-based milk, cocoa powder, maple syrup, and salt in a small saucepan. Whisk over medium heat until the cocoa is fully dissolved and no lumps remain, about 2 minutes.
2
Add the chopped vegan chocolate and continue to whisk over medium heat until the chocolate is fully melted and the mixture is steaming and smooth, about 3–4 minutes. Do not let it boil.

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