Low Sugar Peppermint Hot Chocolate

I wasn’t actually intending to post another hot chocolate recipe. I mean, I only just posted my yummy low sugar indulgent hot chocolate recipe a few weeks back. And it is oh-so-good.

But I wanted to make something special to serve with my spiced Christmas biscuits on Saint Nicholas Day, and thought it would be nice to serve a low sugar seasonal hot chocolate.

I tested this out before everyone arrived – making just a single serving for myself to see if it was worthy of other people.

And oh, it was good.

Really really good.

It was like drinking candy cane and chocolate all in one go.

So I made a big batch. And it turns out, it’s even better when you make a bigger amount.

The peppermint gives it a lovely Christmas taste, and the coconut oil makes it super creamy in the same way that bulletproof coffee is made uber-rich by it. It’s perfectly sweet (I’d even use a little less sweetener in mine!), and it has a lovely festive warmth to it.

The whipped cream is probably unnecessary, as it is pretty creamy on its own, but if you are looking for a way to make it more indulgent or make it look prettier if serving to guests, then it’s a nice addition.

This drink is a great pick-me-up, being not only low in sugar, but also containing antioxidant-full cacao and craving-curbing coconut oil.

And this is really easy to make vegan. It works just as well with non-dairy milk and whipped coconut cream (if you want something to top it).

So whether it is just for you and your loved ones as you cuddle on the sofa under a blanket watching Elf, or whether you are looking for something special to hand out at a Christmas celebration you are hosting, this is probably just what you are looking for.

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Low Sugar Peppermint Hot Chocolate

Cook Time

5 mins

Total Time

5 mins

 

A festive, low sugar hot chocolate that tastes like Christmas and is super creamy! Easily made vegan by swapping the cow's milk for non-dairy milk. Adapted from this recipe.

Course: Christmas, Drink, Drinks, Winter

Servings: 6 people

Ingredients

• 3 tbsp coconut oil
• 8 tbsp cacao powder
• 2 tbsp rice syrup
• 4-8 tbsp xylitol, to taste
• 3 cups (750ml) milk (non-dairy if vegan)
• 1 tsp peppermint extract
• whipped cream (coconut if vegan) to serve, (optional)

Instructions

1. Add all the ingredients except the peppermint extract to a large saucepan and bring just to the boil, then simmer for 3-5 mins, whisking constantly. If it starts to creep up the pan, take it off the heat - it is done. Whisk in peppermint extract.

2. Serve in mugs or bowls and top with whipped cream if desired.