For the last 10 days, it has been rainy and chilly here in north California. The first few days of rain were welcomed. Cloudy skies and gentle steady rain drops seemed like a good excuse to get extra reading and cartoon watching in. But, I have to be honest, by day three we were all feeling a little antsy. By day five, we trudge through puddles to get to the playground bringing big beach towels to wipe down soaked swings and drenched slides. Although, our playtime outside didn’t last long, it felt so good to breath in fresh air even if it was a bit chilly. When we returned home, wet and chilly, I couldn’t help by remember all of the times I would make homemade hot cocoa to keep our family warm and cozy on brisk Michigan nights.
That’s when I realized I hadn’t made or consumed hot cocoa all winter. Wait. What?! I know. How did I let that happen? Again, I’m blaming the mild “winter” weather here in California for making me forget about all my wonderful and not so wonderful winter activities.
I knew that if I was going to enjoy hot cocoa before Spring hit than it had to happen ASAP. Thankfully, because my recipe is simple and quick – I already had everything. While working, my daughter asked me, “Mom, what are you making?” Emma is at that age where she loves to be around any time I am in the kitchen, especially baking. She’s quickly realized that the cook always gets pre-sampling rights. 😉
Her new thing is to slide her chair over to the counter and then ask a million questions all while taste tasting. She even got a big laugh from me the other day as I caught a disgusted look on her face out of the corner of my eye. That’s when I realized she had just tried the baking powder. Yuck. After a big drink of water and several big tears, I reminded her that not all foods taste good on their own. I also reminded her that to be safe, she should ask permission before dipping her anxious fingers into unknown substances. Well, since her baking powder mishap she’s been pretty good about asking permission for a taste test. 😉 Phew!
After I made Mint Chocolate Chip Hot Cocoa recipe last week, my daughter was asking to drink it every single day. I don’t blame her it’s creamy, chocolatey and sweet enough to satisfy any sweet tooth.
My favorite part about this Mint Chocolate Chip Hot Cocoa recipe is that is it so easy to make. Only 5 ingredients and only 5 minutes to prepare. Easy to make, consume and repeat.
If you have a really big sweet tooth, than you can top this cocoa with marshmallows and homemade chocolate fudge. But be fore warned, the chocolatey sweetness and richness is pretty as close as you can get to death by chocolate richness not for the faint of heart. 🙂
This Mint Chocolate Chip Hot Cocoa really tastes just like mint chocolate chip ice cream but instead of making you colder this winter it will warm you right up. 🙂
Mint Chocolate Chip Hot Cocoa
This creamy rich vegan mint chocolate chip hot cocoa is the perfect way to stay warm and get your chocolate fix.
Author: Allison Kuslikis
1 cup non-dairy milk (do not use rice milk, too watery)
2 tbsp coconut sugar
1 tbsp cacao
1/2 tbsp dairy-free chocolate chips room temperature
1/8 tsp. mint extract extract
Optional Fudge Topping:
1/2 tbsp. non-dairy milk
1/2-1 tbsp. chocolate chips
In a small saucepan or pot, measure out 1 cup of nondairy milk, 2 tbsp coconut sugar, and 1 tbsp. cacao and mix well.
Bring all of these ingredients to a small boil. Once the milk is just starting to boil, measure in 1/2 tbsp of chocolate chips. Use a whisk to stir occasionally to prevent the chocolate from scorching.
Once the chocolate chips are mostly melted, remove the pot from the stove and add in mint extract.
Measure and place 1/2 tbsp. of non-dairy milk in the microwave for 20 seconds or until slightly boiling. Add chocolate chips in slowly until you reach your desired thickness of fudge. Stir chocolate chips until completely melted. Drizzle on top.
Or with marshmallows or cool whip.
Serving Size: 8 ounces
Calories per serving: 344.95 kcal
Fat per serving: 13.06 g
Saturated fat per serving: 7.69 g
Carbs per serving: 51.36 g
Protein per serving: 9.84 g
Fiber per serving: 2.49 g
Sugar per serving: 47.9 g
Cholesterol per serving: 27.81 mg
If you give this a recipe a try please let me know by giving the recipe a rating and leaving a comment.
Love Mint? Check out my Mint Chocolate Chip Cookies that are gluten-free and vegan!