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Home » recipes » beverage

Mint Hot Chocolate

by Kathy Patalsky · updated: Mar 14, 2020 · published: Jan 22, 2011 · About 3 minutes to read this article. Leave a Comment


Rushing in from a freezing, frosty, icy January day I had a craving for some really good hot cocoa. So instead of making my traditional cinnamon/nutmeg spiced soy cocoa - I changed it up a bit with fresh mint. This minty invigorating drink combines rich, creamy vegan cocoa with the light, fresh flavor of mint - a melted swirl of soy cream on top.

Mint-Crème Soy Cocoa is was!

Cozy up to this recipe...

"Freezing, gray & gloomy out. My Cali-girl body rejects this weather & I have to coax it into a neutral state of misery w/ lotsa HOT bevies." - me, via tweet

Cold Weather Bevies. In case you haven't heard, it's freezing here in NYC. No, really actually freezing. The Monday (or Sunday, it keeps changing) low temperature is said to be 6 or 7 degrees. Wha? My sunshine-grown body is rejecting these silly notions of six degree weather. So to combat the cold, miserable excruciatingly chilly temps (yes I'm being a tad dramatic) I'll bundle myself up in 5 layers of sweaters, warm socks, fuzzy hat, mittens, scarf and high boots..

..And chug warm cocoa. It really does taste better when you come in from the cold. So amidst this icy January, I'll settle for this little warm pocket of happiness.

So bring on the hot cocoa. This one has a minty twist and dreamy layer of soy whipped cream that melts into the hot chocolate to create a rich crème foam.

..this cocoa is kinda like biting into a mint-chocolate candy. Creamy, soft, mild mint, bold chocolate notes. Refreshing. Warm. Easy!

Luscious cocoa and a hint of peppermint = cravable cocoa combo!..

Need Vegan Cocoa Advice? See my list of fave vegan cocoa brands.

Vosges Vegan Cocoa...

Organic Peppermint Extract..

Mint-Crème Soy Cocoa
vegan, makes two mugs

2 ¾ cups soy milk
4-5 tablespoon cocoa mix (the amount you would use for 2 servings)
*I used Vosges vegan Couture Cocoa
⅛ teaspoon peppermint extract
3 sprigs mint
garnish:
soy whipped cream
fresh mint

Directions:

1. Heat the milk in a soup pot. Melt the cocoa mix into the milk over medium-high heat.

2. Add 2 sprigs of mint directly to the pot - as well as the peppermint extract.

Fresh mint infused cocoa...

3. I like to add in a step where I gently whip my cocoa with a beater or milk frother. Makes the cocoa light and airy.

4. Lastly, strain the cocoa into two mugs - makes sure the fresh mint doesn't go in the mugs. Or actually, I had a little in my mug and it was fine.

Cocoa without the creme...

5. Garnish with soy cream - let it melt a bit then add a fresh swirl right on top. This gives a mint and cream effect. Garnish with a fresh mint sprig.

Serve hot! Enjoy.

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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