With a snowy weekend here in the Northeast, I’m craving hot chocolate. Before I was diagnosed with a dairy sensitivity three years ago, I had a suspicion because of hot chocolate. I loved hot chocolate, but it didn’t love me back. 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 recipe with coconut milk, I get to enjoy this comforting treat without any side effects. This vegan mint hot chocolate is free of dairy and refined sugar, so you can enjoy it without guilt. The candy canes in the picture are just a decoration – this is real food (well, real drink!).
Full Disclosure: When my eight-year-old daughter tasted this hot chocolate, she said, “You used fresh mint in this, didn’t you?” It was more of an accusation than a curiosity. I think the mint flavor tastes wonderful, but you may want to minimize the steeping time to keep the mint flavor very subtle. Am I the only one with a child who notices these details? 🙂
- 2 cups coconut milk
- 4 leaves fresh mint chopped
- 3 tbs maple syrup
- 1 tsp vanilla extract
- 1/4 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.
Mint Hot Chocolate Recipe Price Breakdown
This mint hot chocolate recipe 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.