Vegan Peppermint Hot Chocolate
Ingredients
Peppermint Simple Syrup
- 2 cup white/cane sugar
- 1 cup water
- ¾ tsp peppermint extract
- ¼ tsp vanilla extract
Hot Chocolate
- 2 cups soy milk
- 2 tbsp cocoa powder
- ¼ cup chocolate chips or chunks not mini chips
- pinch cinnamon
- pinch salt
- 3 tbsp peppermint syrup
Instructions
Make the Peppermint Syrup
- Bring the sugar and water to a boil over medium heat.
- Stir for 15 seconds, then remove from heat. Add the peppermint and vanilla extract and mix well. Then, remove 3 tbsp of the syrup and place it into a bowl/mug to use in the hot chocolate.
- Allow the leftover syrup to fully cool before sealing in an airtight container. It will keep in the fridge for at least one month and can be used in coffee, lattes, tea, etc. (or to repeat this recipe)!
Make the Hot Chocolate
- Gently heat the soy milk and chocolate chips in a sauce pan over medium heat. Don't crank the heat too high or the milk will split/curdle/get weird.
- Meanwhile, heat 3 tbsp of peppermint syrup in the microwave. If it's still warm, you will only need to microwave it for ~10-15 seconds. If you're getting it cold from the fridge, microwave it for 30-45 seconds until bubbling and hot.
- Then, whisk the cocoa powder into the hot syrup to "bloom" the cocoa. This makes it more potent and aromatic. Add this cocoa paste mixture into the sauce pan with the milk, and add the salt and cinnamon.
- Whisk until the mixture is steaming but NOT boiling–do not allow it to reach a boil. Once the mixture has been steaming for 1-2 minutes, remove from heat.
- Serve with whipped cream, vegan marshmallows, cinnamon, and crushed up candy canes as optional toppings.
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