Vegan Peppermint Hot Chocolate
Rich, minty, and deeply chocolatey, this cozy mug is everything you want when the temperature drops. Plant-based milk forms the creamy base, while both unsweetened cocoa powder and finely chopped vegan chocolate layer in a double hit of chocolate flavor that feels genuinely indulgent. Maple syrup sweetens things naturally, and just a quarter teaspoon of peppermint extract is all it takes to give the whole drink that cool, festive lift without going overboard. The key is keeping the heat gentle — whisking steadily and pulling the pan before it boils keeps the texture silky and smooth. A swirl of non-dairy whipped topping and a pinch of crushed candy cane on top make it look like something from a holiday café, but it comes together in under ten minutes at home. This recipe makes two mugs, so it's perfect for sharing on a cold evening or treating yourself twice.
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Learn more →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)
- crushed candy cane, for serving (optional)
Can be omittedcrushed candy
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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