One of my ultimate winter time remedies to survive to grey days and bad mood is without any doubt a good old cup of hot chocolate. Beyond being indulgent, this peppermint hot chocolate recipe is full of benefits thanks to its super ingredients, which won’t disturb your blood sugar.
I grew up drinking bowls of Nesquik hot chocolate for breakfast and Candy’up bricks for afternoon snacks, which probably also contributed to nurture my everlasting sweet tooth. Even though those tasty memories are always pleasant to me, I’ve evolved towards finer / healthier versions over the years and the bad surprises discovered among their composition – that feeling of being a mature and responsible adult though -. Meanwhile the most greedy should take a look on my indulgent super creamy hot chocolate recipe of last year, those who are looking for a recipe with more temper and benefits will prefer this one without any doubt – it also works for all the After Eight addicts over here -.
I used peppermint essential oil for the very first time in this recipe and it would be a lie to not say that I’m totally in love with the result, as well as looking forward to the next recipes. It’s also known for its analgesic and anti-inflammatory properties, despite the fact that it’s a must to use it with moderation – ensure to read the indications before to use it for the first time -. I also added some maca powder to my peppermint hot chocolate, which contributes to regulate hormonal balance. Cashew milk makes the texture decadently creamy without having to add any thickener to the hot chocolate, taking the recipe to the next level of comfort while being ultra easy to make. The coconut cream is optional and add new flavors to the drink while staying rather light to digest.
- 500ml cashew milk
- 30g raw cacao
- 2 Medjool dates
- 2 drops of peppermint essential oil
- 15g dark chocolate (optional)
- 100ml coconut milk
- 1/2tsp coconut sugar
- 1/4tsp vanilla
- One pinch of salt
- 1. In a small pan, heat cashew milk and raw cacao on low fire. Add Medjool dates cut in 2, then stir regularly. Turn off the stove, then add dark chocolate and peppermint essential oil and stir until smooth consistency.
- 2. Pour in a blender bowl, then mix for 1 minute until totally smooth.
- 3. To prepare the coconut cream: in a bowl, beat coconut milk with vanilla and a pinch of salt. When it starts to foam, add coconut sugar and keep beating until it takes a firmer texture.
- 4. Pour peppermint hot chocolate into 2 cups and serve with one dollop of coconut cream.