Popular Conditions & Diets
Ingredients
7
Time
5m
Serves
1
Recipe by Tina Gravalos
Ingredients
7
Time
5m
Serves
1
1 1/4 cup
Coconut Milk
2 Tbsp
Mini Dairy Free Semi-Sweet Chocolate Chips
1 Tbsp
Cacao Powder
1 tsp
Maple Syrup
1/8 tsp
Sea Salt
1/4 tsp
Peppermint Flavour
Beverage
Vegan
Holiday
3 Tbsp
Coconut Whipped Cream
1
In a small saucepan, on medium-low heat, add the coconut milk.
2
Bring to a simmer then add the chocolate chips, cacao powder, maple syrup, and sea salt. Lower the hit and continuously stir to melt the chocolate chips.
3
Once the chocolate chips are melted and blended in, add the peppermint flavour and stir for about 10 more seconds.
4
Turn the heat off and use a handheld frother to froth the hot chocolate in the pot. Alternatively, you can blend in a blender.
5
Pour into a mug and top with coconut whipped cream. You can also add some mini marshmallows and candy cane pieces on top!
6
Notes: The peppermint used for this recipe is “peppermint flavour” vs. peppermint extract. You can find it at most health food stores.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
