Ingredients
Equipment
Method
Instructions
- Measure and add to a small saucepan: 2 cups milk of choice, 2 heaping tablespoons cacao powder, 2 tablespoons maple syrup (start here; the recipe allows 2 to 3 tablespoons), 1/8 teaspoon peppermint flavor, and 1/2 teaspoon vanilla extract if using. Whisk until the cacao is fully incorporated and the mixture is smooth.
- Place the saucepan over medium heat. Whisk frequently to prevent lumps and to keep the cacao from settling on the bottom.
- Heat until the mixture is hot and small bubbles form at the edges (a gentle simmer). Continue whisking for about 30–60 seconds once it reaches this point to ensure it is evenly heated.
- Taste the hot chocolate. If you prefer it sweeter, add up to 1 more tablespoon maple syrup (to make 3 tablespoons total), then whisk to combine.
- Remove the saucepan from the heat and let sit 10–20 seconds, then pour the hot chocolate into mugs.
- Serve warm, topped with coconut whipped cream and crushed candy cane if desired.
Notes
Notes
Nutrition information is per cup, using 2 tablespoons of maple syrup for the recipe. This information is just an estimate, and not a guarantee.
*Peppermint flavoring can be very strong, so start with the smallest amount possible. I have a 1/8th teaspoon, so that's what I use here, but if you want to be extra-cautious, you can fill it only half-full to start. (So, you'd use 1/16th of a teaspoon instead.)
You can always add more to taste, but it's hard to remove the peppermint flavor once you add it. Feel free to dilute a strong peppermint flavor with more cacao powder or almond milk, if you need to. If you end up making too much, you can always store the leftovers in the fridge to reheat another night!
Nutrition information is per cup, using 2 tablespoons of maple syrup for the recipe. This information is just an estimate, and not a guarantee.
*Peppermint flavoring can be very strong, so start with the smallest amount possible. I have a 1/8th teaspoon, so that's what I use here, but if you want to be extra-cautious, you can fill it only half-full to start. (So, you'd use 1/16th of a teaspoon instead.)
You can always add more to taste, but it's hard to remove the peppermint flavor once you add it. Feel free to dilute a strong peppermint flavor with more cacao powder or almond milk, if you need to. If you end up making too much, you can always store the leftovers in the fridge to reheat another night!