Vegan peppermint hot chocolate is comforting and cozy this holiday season without the heaviness of dairy. Take out the peppermint for a more traditional hot chocolate!
One of my favorite holiday treats (that I don’t feel guilty about enjoying) is actually a drink, not a cookie! It is none other than a peppermint hot chocolate. Normally, you would have already seen me walking around town looking very American with my Starbucks to-go cup in hand, but no, not this month. It turns out Starbucks caters to individual countries wants and needs…smart on their part but sucks for me. The holiday hot chocolate in Switzerland is a honey and almond version, not my beloved peppermint hot chocolate! I’m sure it is delicious. It sounds delicious. But I won’t order it because it is not what I really want.
So, as I do when I can’t get what I want in this country, I make it at home. Luckily it is super simple and it is actually better for me because it is made with all natural sugars. Plus, I can make my dairy-free version with rice milk instead of soy milk, which is also better (though I’ll save my soy milk opinions for another day).
Put all the ingredients in a small pot on the stovetop, over medium heat.
Stir until all is combined, about five minutes.
If you prefer a more traditional hot chocolate, just replace the peppermint extract with vanilla. Or if you have Swiss Starbucks tastes, use almond extract in it’s place.
Time to cuddle up with the tree lights on and watch Home Alone (because I already watched The Holiday and Love Actually this week).
- 2 tablespoons unsweetened cocoa powder
- 1 cup // 250 mL rice milk
- 1 teaspoon maple syrup
- ¼ teaspoon peppermint extract*
- pinch of salt
- Put all the ingredients in a saucepan on the stovetop over medium heat. Stir until all is combined, about five minutes.
- *omit or sub in vanilla extract for a more traditional hot chocolate