With a snowy weekend here in the Northeast, I’m craving hot chocolate. Before I was officially diagnosed with a dairy sensitivity three years ago, I had a suspicion because of hot chocolate. I loved hot chocolate, but hot chocolate didn’t love me. It’s supposed to be a comforting drink, but for me it was just a stomachache waiting to happen. Now that I’ve learned how to make thick, creamy hot chocolate with coconut milk, I get to enjoy this comforting treat without any unpleasant side effects. This vegan mint hot chocolate is free of dairy and refined sugar, so you can enjoy it without any guilt. The candy canes in the picture are just a decoration – this is real food!
14 ounce can full fat coconut milk
4 fresh mint leaves, chopped
3 tbs. maple syrup
1 tsp. vanilla extract
¼ cup cocoa powder
- In a small pot, heat the coconut milk and chopped mint leaves until hot but not boiling.
- Remove the milk from the stove and let it sit covered for 30 to 60 minutes. The longer it sits, the stronger the mint taste will be.
- Strain the milk to remove the mint leaves and return the milk to the pot.
- Stir in the remaining ingredients over medium heat. Whisk the mixture for a few minutes until it’s warm. Serve immediately.
This mint hot chocolate costs $2.91 to make, or $.97 per 2/3 cup serving. It’s a wonderful, guilt-free way to warm up on a cold winter day.