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.
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.
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.
For this recipe you need:
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…
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.
Vegan Peppermint Drinking Chocolate
- 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 Per Serving (1 of 3)
- Calories: 318
- Fat: 24.8g
- Saturated fat: 17.4g
- Sodium: 88mg
- Carbohydrates: 17.7g
- Fiber: 3.3g
- Sugar: 10.6g
- Protein: 3.8g