Name: Mint Hot Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup semi-sweet chocolate chips; 2 cups unsweetened almond milk; 1 teaspoon vanilla extract; 3/4 - 1 teaspoon peppermint extract; 1 tablespoon maple syrup; Pinch salt; 13.5 ounces full fat coconut milk; 1/2 - 3/4 teaspoon peppermint extract

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This rich and creamy Mint Hot Chocolate has just the right amount of mint to add a bright note.

The next best thing to eating dark vegan chocolate is drinking it in my book. This Mint Hot Chocolate is thick and rich with the perfect amount of sweetness.

Peppermint extract adds a bright note. It is the perfect drink for the holidays.

Mint and chocolate go together like peanut butter and jelly, chips and salsa, tomato soup and vegan grilled cheese, French fries and ketchup - you get the idea.

After being out in the cold, this vegan hot chocolate is the perfect way to warm you up. Add some vodka or tequila for an adult beverage and curl up in front of the fireplace with a warm blanket and some Netflix.

Or add it to rolled oats for some Mint Hot Chocolate Overnight Oats.

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🧾 Ingredients
🔪 Instructions
💭 Tips
🍫 Toppings
☕️ Other Vegan Hot Chocolate Recipes
🧂 You May Need
📋 Recipe
💬 Comments

🧾 Ingredients

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

Chocolate chips: I used semi-sweet chocolate chips. You could also use dark chocolate baking chunks or a chocolate bar.
Almond milk: I used unsweetened almond milk because I like to control the amount of sweetness. You could use sweetened almond milk, soy milk, oat milk or your favorite dairy free milk.
Vanilla extract: Enhances flavors.
Peppermint extract: For the peppermint flavor.
Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup or your favorite sweetener.
Salt: Enhances sweetness.

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🔪 Instructions

If using mint coconut whipped cream, place a can of coconut milk in the fridge overnight.
Pour almond milk into a saucepan and turn heat on medium.
Add vanilla extract, peppermint extract, maple syrup, and salt. Stirring frequently, cook until the chocolate melts and the mixture becomes frothy.
Scoop the coconut cream from off the top of the can (or use the whole can). Mix in a blender or Nutribullet with peppermint extract. Scoop a dollop on top of mint hot chocolate.

Mint Hot Chocolate birds eye view with mint whipped cream and chocolate chips.

💭 Tips

Let the mixture come to a simmer, not a boil. That way it doesn't burn.
You may be wondering why salt is added. It brings out the sweetness and it adds balance to the drink. If you want to see the difference yourself, try it first without, then with. Your taste buds will thank you!
As always, taste as you go. You may want more maple syrup or chocolate chips than I've included.
For a really creamy frothy whipped coconut cream, use only the thick part of the coconut milk after refrigerating. I use the whole can because the brand I buy gets pretty thick after refrigerating.

🍫 Toppings

Whipped coconut cream
Store-bought vegan whipped cream
Grated chocolate
Vegan marshmallows
Mint Leaves
Pinch of cacao powder (or cocoa powder)

☕️ Other Vegan Hot Chocolate Recipes

Warm up with this Mint Hot Chocolate this season. Your taste buds will thank you!

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🧂 You May Need

📋 Recipe

5 from 3 votes