Pregnancy Friendly Vegan Peppermint Hot Chocolate
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Learn more →Ingredients
2 servings
- 2 cups plant-based milk
- 3 tbsp unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 26 mg per serving.
- 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)
- 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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