Ingredients
Base Ingredients
- 3 cups oat milk (or plant milk of choice, such as soy or almond)
- 1 ½ tbsp unsweetened cocoa powder
- 3 tbsp dairy-free chocolate chips
Flavoring
- ¼ tsp pure peppermint extract (adjust to taste)
Optional
- Sweetener of choice (e.g., ½ – 1 tbsp maple syrup)
- Crushed candy cane for topping
- 5-minute whipped cream (dairy-free)
Instructions
- Heat the milk: Pour the oat milk into a small pot and warm it over medium-low heat, stirring occasionally to prevent skin from forming.
- Dissolve the cocoa powder: When steam starts rising from the milk, whisk in the unsweetened cocoa powder thoroughly until fully dissolved and smooth.
- Melt the chocolate chips: Add the dairy-free chocolate chips, whisking and stirring gently with a wooden spoon to prevent sticking, until the chips completely melt into the milk mixture.
- Add peppermint and sweeten: Whisk in the pure peppermint extract and taste. If desired, add your preferred sweetener (such as maple syrup) gradually to achieve your ideal sweetness.
- Serve and garnish: Pour the hot chocolate into mugs. Optionally, top with dairy-free whipped cream and sprinkle crushed candy cane pieces on top for a festive touch.
Notes
- Use plant-based milk alternatives like oat or soy for a creamy texture.
- Adjust peppermint extract quantity based on your preference for mintiness.
- Sweetener is optional, depending on cocoa powder and chocolate chips’ sweetness.
- For a richer drink, use dark vegan chocolate chips.
- Crushed candy cane topping adds a festive crunch and extra peppermint flavor.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
