We’re whipping up a big batch of Peppermint Hot Cocoa, so we’ll have a mug ready to pair with our dark chocolate Healthyish cakes when the craving hits.
Baby, it’s cold outside, and we are ready to nestle into this holiday season in a big way! Our homemade Peppermint Hot Cocoa recipe (below) is dairy free and combines rich coconut milk and dark chocolate in a big batch. The mix will be ready and waiting for you to pair with your fresh baked, individually portioned Healthyish cakes.
Of course, if you want something a little simpler and more instantaneous, I picked up this trick in Argentina. Dubbed a “Submarine” because you add simmered or steamed milk to a mug, then simply submerge a bar of dark chocolate. It’s quick, rich, full of antioxidants and luxurious.
Try this Submarine Peppermint Hot Cocoa method with Elmhurst’s Milked Hazelnuts. It’s a non-dairy milk for a light and nutty, dairy-free alternative, and I recommend Chocolove’s Peppermint Dark Chocolate bars to satisfy the mint craving.
Healthyish Peppermint Chocolate Cakes
What’s homemade hot cocoa without a dessert pairing? All the candy cane decor has peppermint flavors on our minds, but we prefer our peppermint to be paired with chocolate. Try our organic Brownie Cake Mix or our organic Richie Rich Chocolate Cake Mix, and add 1/4 teaspoon of organic peppermint extract to the mix before baking.
But don’t stop there! Top that peppermint chocolate cake with our organic dark chocolate frosting, organic dark chocolate chips and a sprig of fresh mint.
(This dark chocolate cake would also pair well with our homemade egg nog if you’re in need of a spiked treat.)
Peppermint Hot Cocoa
Yield: 4-6 servings
4 cups Elmhurst Hazelnut Milk
1 can organic coconut milk
2 bars (6.4 oz total) Chocolove Peppermint Dark Chocolate Bars
1 teaspoon pumpkin pie spice
1 teaspoon Pink Himalayan sea salt (if using another type of salt, you may need less salt)
2 teaspoons organic vanilla extract
1 teaspoon organic peppermint extract
Add all the ingredients into a large saucepan, bring to a medium simmer, whisking until all the chocolate melts and the top gets frothy. Serve.
Pro Tip: Blend a serving of the warmed peppermint hot cocoa in a blender or Magic Bullet before serving for an extra frothy and creamy drink.
Reserve extras in the refrigerator and reheat on the stovetop to serve.
Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.