If you love my vegan hot chocolate and protein hot chocolate, this Vegan Peppermint Hot Chocolate is for you. It’s the best combo of flavors for the holiday. It’s like drinking candy cane hot chocolate. Let me share how to make this delicious, simple, comforting winter drink for Thanksgiving or Christmas.
Ingredients and Substitutions
You only need a few simple ingredients to make this velvety hot chocolate. I am using plant-based ingredients in this recipe, of course, feel free to adapt if you like.
Plant-Based Milk – I love vegan milk with a rich texture to make hot chocolate like soy milk or oat milk. Plant-Based Cream – you can use soy cream or canned coconut cream. For the latter, shake the can before measuring the amount called by the recipe. Coconut cream will add a coconut flavor that not everyone would love, but I truly think it’s an amazing combo with peppermint. You can also add more soy milk for a lighter texture. Dark Chocolate Chips – 70% cocoa is the best for a lightly sweet hot chocolate. But feel free to use 85% for a stronger cocoa flavor. Unsweetened Cocoa Powder Maple Syrup or peppermint syrup. Peppermint Essence – Use only with maple syrup. If you use peppermint syrup, there’s no need to use peppermint extract, it would become overpowering. Vanilla Extract – for flavors.
For Decorating, You Need:
Dairy-Free Whipped Cream – like my Vegan Whipped Cream Candy Cane – crushed. To crush candy canes, place them in a mortar and use the pillar to tap and press the candy into thin pieces.
How To Make Vegan Peppermint Hot Chocolate
Making A Large Batch
It’s family time, and you may want more than two hot chocolate mugs. You can easily double, triple, or quadruple this recipe with great success. You can also make hot chocolate ahead of time. Store it in the fridge in a glass jar for up to two days. Rewarm it in a saucepan over medium heat just before serving. Below are my answers to your most common questions about vegan hot chocolate.
