Vegan Peppermint Drinking Chocolate

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Glasses of Peppermint Vegan Drinking Chocolate topped with coconut whipped cream

Oh hey! It’s Christmastime – my absolute favorite time of year. Why? For one, I get to make and eat tons of goodies this month, like chocolate and peppermint things! Swoon.

Small bowl of crushed candy canes for decorating Vegan Hot Chocolate
Using a whisk to mix together Vegan Drinking Chocolate ingredients in a saucepan

My first peppermint-chocolate creation was inspired by our time in Zurich, Switzerland last fall, where chocolate is one of their prized specialties. People form lines around chocolate shops there and it’s all because it’s made fresh daily by artisans who have made chocolate their life and craft. It’s no joking around.

Besides eating truffles and bars, another very Swiss way to consume chocolate is by drinking it. I can totally get on board with this concept.

Pouring a glass of Rich Vegan Drinking Chocolate

Drinking chocolate differs from hot cocoa in that it’s much thicker and usually contains melted chocolate rather than cocoa powder. This makes it richer, creamier and all-the-more decadent.

It’s normally treated as more of an indulgent dessert than a daily drink, though I wouldn’t judge if you opted for the latter.

Glasses of Vegan Peppermint Drinking Chocolate topped with coconut whipped cream

For this recipe you need:

Coconut milk
Dark chocolate
Peppermint extract
Raw/Turbinado sugar

Coconut whipped cream isn’t necessary but highly, highly recommended. I mean, come on. You’re already going to party town. Why not go all the way? A little sprinkle of crushed peppermint doesn’t hurt, either…

Glasses of Vegan Drinking Chocolate made with peppermint and vegan whipped cream

This drinking chocolate is my new obsession! It is thick, slightly coconutty, insanely creamy, intensely chocolaty, and balanced with a hint of peppermint.

This recipe makes a descent sized batch, which you could serve to a small group. Since I apparently don’t have friends or I don’t like to share, I’ve hoarded mine all to myself and have been reheating little portions after dinner for a little virgin nightcap. But I can almost guarantee that Baileys or Kahlua would be delightful in this drink.

For more festive boozy libations, check out our Frozen Blended White Russian and Boozy Pumpkin White Hot Chocolate.

Top down shot of two glasses of Vegan Drinking Chocolate with Peppermint Candy Canes


Glasses of our Vegan Peppermint Drinking Chocolate recipe for a holiday treat

Vegan Peppermint Drinking Chocolate

A festive, 4-ingredient drinking chocolate infused with peppermint. An indulgent, super creamy drink perfect for a crowd or hoarding all to yourself. Absolute perfection when topped with coconut whipped cream and crushed peppermint.
Author Minimalist Baker
Top down shot of two glasses of Vegan Peppermint Drinking Chocolate
4.75 from 8 votes
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 3
Course Beverage, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 cups non-dairy milk (I like half full-fat coconut + half unsweetened almond milk)
  • 1 3.2-ounce (or close) quality non-dairy dark chocolate bar (chopped)
  • 1-2 Tbsp raw sugar (depending on preferred sweetness)
  • 1/8-1/4 tsp quality peppermint extract (I like Frontier brand)
  • Coconut whipped cream (optional // for topping)
  • Crushed peppermint (optional // for topping)


  • Add milk to a small saucepan over medium-low heat and stir occasionally until warm – about 5 minutes. You don’t want it to boil, just get hot enough to melt the chocolate.
  • Once hot, add the chocolate and sugar and whisk to melt. Do so vigorously to ensure everything gets combined. Once it has reached your desired temperature, sample a bit to determine if it’s sweet enough for your liking. I added another 1 1/2 tsp sugar at this point (as original recipe is written // adjust if altering batch size).
  • Remove from heat and add peppermint extract, starting with only lesser end of range (1/8 tsp as original recipe is written) since it can be very strong and overpowering. Once it’s to your liking, transfer to small serving glasses and top with a dollop of coconut whipped cream and a sprinkle of crushed peppermint candies/candy canes. I poured mine into two glasses but it was honestly too decadent to finish. I’d recommend splitting this (as original recipe is written) between 3-4 servings.
  • Store leftovers covered in the fridge for several days. Move to the freezer for longer-term storage.


*Nutrition information is a rough estimate calculated with mix of coconut and almond milks, lesser amount of sugar, and without coconut whipped cream or crushed peppermint.

Nutrition (1 of 3 servings)

Serving: 1 g Calories: 318 Carbohydrates: 17.7 g Protein: 3.8 g Fat: 24.8 g Saturated Fat: 17.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 88 mg Fiber: 3.3 g Sugar: 10.6 g

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My Rating:

  1. JJ says

    I made this for Christmas to share with friends, and it was absolutely divine. The recipe is really easy, and the ingredients are not complicated! But the result is heavenly and everyone loved it! I already made a second batch. Thank you!

  2. Zora says

    I just made this and it was so good! The recipe and instructions were really easy and simple and the flavor was delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Zora. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Naomi Joyce says

    heyy! so I used dairy skim milk & Cadbury chocolate. it didn’t turn out anywhere near the same viscosity as the one in the beautiful photos!! so for the original recipe, you used coconut milk and almond milk. what am I missing? haha. are either of those milks particularly thick? what type of chocolate do you use?

    anyway, the recipe as it translated is absolutely nom-scious and I enjoyed it nonetheless!! I’m very curious though!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Naomi, coconut milk is thicker, so that’s likely the issue. If wanting to use dairy, you could sub cream in place of the coconut milk. Hope that helps!

  4. Milene says

    Made it for my son’s classroom winter break party and it was amazing! I used sweetened almond milk with the dark chocolate and didn’t need to add sugar. Wonderful, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work. Our only concern would be that there may be stabilizers in the chocolate chips that don’t let them mix properly. Let us know if you give it a try!

  5. Kelsey says

    You’re literally amazing. This was amazing. Definitely needs whip cream and crushed candy cane, as it is very rich. You make me wanna be so creative in the kitchen with your recipes. Also just use the liquid in the coconut milk, not the hard white right?

  6. Taylor says

    Oh my gosh this looks heavenly!! Cannot wait to try it! Where is the nutritional info posted (if it is). I saw the note at the bottom but did not see the info

  7. s.e. says

    My understanding is drinking chocolate is just what got chocolate is called in the UK. All the (dairy free and other) got chocolate mix like Cadbury that I buy that is imported says drinking chocolate on the container

  8. Jennifer says

    Very very good!! A million times better than the normal hot chocolate I make. Next time I’ll try it with the coconut whipped cream.

  9. julie says

    Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
    full melt chocolates are too delicious.

  10. julierawat7676 says

    Full Melt Chocolate is Colorado’s favorite infused chocolate candy bar.Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars. full melt chocolates are too delicious.

    :) :(

  11. Jess says

    I’ve only once had drinking chocolate, and I can’t believe I’ve never made it myself. It’s so indulgent and fun this time of year, but especially with a little peppermint addition! Your photos perfectly capture how thick and creamy and lovely this is – great idea, Dana!

  12. Danielle says

    Awesome!! I love drinking chocolate…and peppermint. So pretty btw. Almost every dessert I’ve made this month has involved both:) when I lived in Edinburgh there was a shop called chocolate soup– bless the Brits’ love for chocolate!!!

      • Danielle says

        It is awesome there. There was also a shop called the chocolate shop which sold nothing but crazy chocolate creations. There were cakes named after every chocolate bar that were oversized truffles covered in mars bars, maltesers etc…If you’re looking for another chocolate peppermint recipe, here are two of mine:

        Both sneak in avocado :)

  13. Jackie @ Vegan Yack Attack! says

    “You’re already going to party town. Why not go all the way?”

    Seriously, you’re the best. This looks incredible!! I’ve been thinking about making a recipe that in between this and hot cocoa as far as richness. You’ve pushed me to the definitely making it happen stage. Beautiful!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jackie! So honored to hear from such an amazing fellow food blogger. This drinking chocolate IS phenomenal. If you try it, let me know! And again, I highly recommend it with a serious helping of coconut whipped cream. SO GOOD. Enjoy!!

  14. Abbie @ Needs Salt says

    This drink looks so decadent! I love love love that it’s vegan and it’s a cup of DARK CHOCOLATE, yo. amazing.