Vegan Peppermint Drinking Chocolate

• Refrigerated

  • 2 cups Non-dairy milk

• Baking & Spices

  • 1/8 tsp Peppermint extract, quality
  • 1 tbsp Sugar, raw

• Other

  • 1 3.2 (or close ounce quality dark chocolate bar, chopped (dairy-free

Found on minimalistbaker.com

Description

Ingredients

• 2 cups non-dairy milk (I like 1 cup full fat coconut + 1 cup unsweetened almond milk)
• 1 3.2 (or close) ounce quality dark chocolate bar, chopped (dairy-free)
• 1-2 Tbsp raw sugar (depending on preferred sweetness)
• 1/8-1/4 tsp quality peppermint extract (I like Frontier brand)
• Optional: coconut whipped cream + crushed peppermint for topping

Directions

• Add milk to a small saucepan over medium-low heat and stir occasionally until warm - about 5 minutes. You dont want it to boil, just get hot enough to melt the chocolate.
• Once hot, add the chocolate and sugar and whisk to melt. Do so vigorously to ensure everything gets combined. Once it has reached your desired temperature, sample a bit to determine if its sweet enough for your liking. I added another 1/2 Tbsp sugar at this point.
• Remove from heat and add peppermint extract, starting with only 1/8th tsp since it can be very strong and overpowering. Once its to your liking, transfer to small serving glasses and top with a dollop of coconut whipped cream and a sprinkle of crushed peppermint candies/candy canes. I poured mine into two glasses but it was honestly too decadent to finish. Id recommend splitting this between 3-4 servings.
• Store leftovers covered in the fridge for several days. Move to the freezer for longer-term storage.