Description
Ditch the Starbucks peppermint hot chocolate and make this vegan peppermint hot cocoa instead. It’s refined sugar-free and dairy-free!
Ingredients
Scale
- 1 1/2 cups cashew milk
- 2 tbsp date syrup
- 1 tbsp cocoa powder
- 2 sprigs fresh mint (optional)
- 1–2 drops peppermint extract*
- Pinch of kosher salt
Instructions
- In a large saucepan, pour in the cashew milk, date syrup, cocoa powder, mint sprigs, peppermint extract, and salt.
- Heat the pot on medium-high, whisking occasionally. Once the hot cocoa begins to gently bubble, whisk the cocoa constantly, otherwise, it’ll burn on the bottom of the pot. Continue to whisk vigorously until the hot cocoa is frothy, smooth, and hot.
- From here, you can strain it directly into a mug and serve. But, I like to strain it and dump it into my frother and let it froth on the warm setting. It’s an extra step, but it tastes so good with an extra layer of foam on top.
- Serve this hot cocoa with a sprinkle of chocolate shavings and marshmallows (both optional as it tastes amazing without any extra toppings).
Notes
*If you want a strong peppermint flavor, go with 2 drops of peppermint extract.