4 December 2017

Peppermint Hot Chocolate

You can't get much more Christmassy than peppermint hot chocolate - creamy, rich & minty, topped with vegan whipped cream, a grating of dark chocolate and a candy cane. This recipe really couldn't be simpler, yet the result is a luxury hot chocolate, that you wouldn't even know was vegan.

To me, hot chocolate is always supposed to be comforting, when it's cold outside and you hold that warm mug between your hands and breathe in the scent of the chocolatey goodness. In that moment everything feels perfect and that's the feeling I'm trying to recreate here. So take a few minutes, make this mug of peppermint chocolate comfort, top it with vegan whipped cream and sip away to your own little world. 

I used cashew milk in this recipe for its creaminess, which gives this hot chocolate a luxury feel; it's also thicker than most plant based milks, giving this hot chocolate the perfect consistency. I also used real, 70% swiss dark chocolate in this recipe, to avoid the powdery-ness that cocoa powder can give to a hot chocolate and add a perfectly rich flavour to this hot chocolate. I then flavoured it with some peppermint extract, for that authentic Christmas feel, the candy cane also melts into the drink, adding a greater peppermint infusion with every delicious sip.

In case you were wondering - the cookies on the side are cranberry white chocolate, perfectly chewy, with slightly crisp, caramelised edges that just melt in your mouth. The recipe for these cookies will be posted this weekend. To make sure you don't miss it, you can subscribe on the right - for an email when new recipes are posted. You can also follow me on facebook, instagram, twitter and pinterest for updates.

Peppermint Hot Chocolate | Serves: 2 | Time: 5-10 mins

You'll need

  • Saucepan
  • Measuring cups and spoons
  • Wooden spoon
  • Immersion blender (optional)
  • Fine grater


  • 2 cups cashew milk
  • 50g dark chocolate (I used 70%)
  • 1/2 tsp peppermint extract
To serve:
  • Vegan whipped cream
  • Candy canes (watch out for non-vegan food colourings)
  • Extra chocolate for grating 


  1. Add the milk, chocolate and peppermint extract to a pan on a medium heat. Gently stir the mixture as it heats, allowing the chocolate to melt. When the chocolate has melted and the milk is hot enough (don't let it boil), remove from the heat. 
  2. Using an immersion blender, blend the mixture for 20-30 seconds, allowing it to froth a little (optional).
  3. Pour into cups, top with vegan whipped cream, a grating of chocolate and a candy cane. Serve up and enjoy!
Cassidy xx