It finally dropped below unbelievably hot yesterday, so I decided to get into the holiday spirit with some hot chocolate. I went to put a few drops of vanilla into my usual homemade hot chocolate and realized the only extract in my pantry was peppermint! Thus, came the inspiration for this simple, (almost) guilt-free holiday treat.
I love the sinful, sugary drinks of Starbucks. I could probably drink a new one every day and never find one I didn’t like. However, they don’t like me back. Even with skim milk and no whipped cream, those flavored lattes are so loaded with sugar my blood sugar is up and down faster than a public toilet seat.
This drink is satisfying without leaving a sugar hangover. Just for fun, I’ve included the nutrient analysis from the Peppermint Mocha from Starbucks and my Peppermint Hot Chocolate.
Starbucks Peppermint Mocha©ˆ Peppermint Hot Chocolate˜
16 oz 16 oz
440 kcal 312 kcal
15 g fat (10g saturated) 15 g (10 g saturated)
54 g sugar 28 g sugar
13 g protein 15 g protein
ˆ This nutrition analysis is for a standard Peppermint Mocha prepared with 2% milk and whipped cream.
˜ This nutrition analysis is for a Peppermint Hot Chocolate prepared with whole, raw milk and 1 tsp raw sugar.
Coffee drinkers, please feel free to add a shot of espresso to this hot chocolate. If you don’t have an espresso machine at home (guilty as charged) brew a strong cup of coffee and add in the hot chocolate mixture in a 2:1 ratio.
Peppermint Hot Chocolate
Makes 16 oz (a Grande at Starbucks)
Cook time: 5 minutes
16 oz milk (Recommend: Plain Almond, Plain Coconut, or Raw Whole Milk)
1/4 cup organic cocao powder
1-2 tbsp raw sugar (may substitute agave or coconut sugar)
3-4 drops peppermint extract
In a large saucepan, combine ingredients with a whisk. Heat over low-medium heat until milk begins to simmer. Remove hot chocolate before it begins to boil to prevent the milk from curdling.
I recommend enjoying this large cup of joy on your back porch around sunset.