This vegan peppermint hot chocolate is rich, creamy, and completely dairy-free. Made with simple ingredients, it's the perfect cozy drink for winter nights!
There's nothing cozier than wrapping your hands around a mug of rich, creamy vegan peppermint hot chocolate on a cold winter day.
This recipe is made completely on the stove with real chocolate and peppermint extract. Top with homemade nondairy whipped cream, mini vegan marshmallows and crushed candy canes for extra points!
If you love hot chocolate as much as we do, you'll also want to check out our vegan Mexican hot chocolate.
Ingredients You'll Need
Hot Chocolate
- Nondairy milk - Creates a creamy, dairy-free base for the hot chocolate and allows the chocolate and peppermint flavors to shine.
- Nondairy chocolate chips - Melt into the milk to provide rich, smooth chocolate flavor and a velvety texture.
- Granulated sugar - Enhances the sweetness of the chocolate and balances the cooling mint flavor.
- Peppermint extract - Adds that classic, refreshing peppermint flavor that defines peppermint hot chocolate.
Whipped Cream
- Nondairy heavy cream - Whips into a light, fluffy topping that adds richness and contrast to the warm drink.
- Powdered sugar - Sweetens the whipped cream while dissolving easily for a smooth texture.
- Vanilla extract - Adds warmth and depth, rounding out the sweetness of the whipped topping.
Serving
- Candy canes - Serve as a festive stirrer and add a subtle peppermint flavor as they melt.
- Crushed candy canes - Provide a crunchy texture and extra bursts of peppermint on top.
- Mini vegan marshmallows - Add a soft, sweet topping that melts slightly into the hot chocolate for extra coziness.
Why You'll Love This Recipe
- Ultra creamy and rich thanks to melted chocolate chips and nondairy milk
- Perfectly festive with classic peppermint flavor and holiday toppings
- Easy to make with just a handful of simple ingredients
- Completely dairy-free, but tastes just as indulgent as traditional hot chocolate
- Great for entertaining, cozy nights in, or holiday gatherings
- Kid-friendly and crowd-pleasing, with fun toppings like marshmallows and candy canes
How to Make Vegan Peppermint Hot Chocolate (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Place the chocolate chips, sugar and nondairy milk in a small saucepan and whisk over the stove until chocolate is completely melted. Remove from heat and whisk in the peppermint extract.
Combine all of the whipped cream ingredients in a large mixing bowl and beat with an electric hand mixer until stiff peaks form.
Divide hot chocolate between two mugs and top with marshmallows, whipped cream and crushed candy canes.
Tips and Tricks
- Use good-quality chocolate chips for the richest flavor and smoothest texture.
- Heat gently, don't boil. Warm the milk over medium-low heat to prevent scorching or separating.
- Add peppermint extract slowly and taste as you go; a little goes a long way.
- Whisk continuously while the chocolate melts to keep the drink silky and lump-free.
- Sweeten to taste depending on how sweet your chocolate chips are.
- Chill your nondairy cream before whipping for the fluffiest vegan whipped topping.
- Top just before serving so marshmallows and whipped cream don't melt too quickly.
- Serve immediately for the best flavor and cozy, warming experience.
Frequently Asked Questions
Yes! You can make the hot chocolate base ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring well before serving.
Full-bodied options like oat milk, soy milk, or coconut milk work best for a creamy texture. Almond milk works too, but will be slightly lighter.
This usually happens when the heat is too high. Melt the chocolate slowly over low heat and whisk continuously.
Peppermint extract is very concentrated. Start with less and add more to taste-too much can overpower the chocolate.
You can, but the flavor will be less rich. If using cocoa powder, add extra sweetener and a small amount of vegan butter or coconut cream for richness.
Troubleshooting
Here are troubleshooting tips to help you fix common issues when making vegan peppermint hot chocolate:
- Hot chocolate tastes grainy or separated
- Cause: Heat was too high or the chocolate melted too quickly.
- Fix: Reheat gently over low heat while whisking constantly, or blend briefly with an immersion blender to smooth it out.
- Chocolate won't fully melt
- Cause: Milk wasn't warm enough or chips were large.
- Fix: Chop the chocolate smaller and continue heating on low, whisking until smooth.
- Peppermint flavor is too strong
- Cause: Too much peppermint extract was added.
- Fix: Add more warmed nondairy milk or chocolate to dilute the flavor.
- Hot chocolate isn't sweet enough
- Cause: Chocolate chips were very dark or unsweetened.
- Fix: Stir in additional sugar, maple syrup, or agave a little at a time.
- Hot chocolate is too thick
- Cause: High chocolate-to-milk ratio or over-reduction.
- Fix: Whisk in extra warmed nondairy milk until you reach your desired consistency.
- Whipped cream won't whip
- Cause: Cream wasn't cold enough or isn't designed for whipping.
- Fix: Chill the cream and bowl well, and make sure you're using a nondairy heavy cream meant for whipping.
Serving Ideas
Here are some cozy and festive serving ideas for vegan peppermint hot chocolate:
- Classic mug with toppings: Finish with whipped cream, crushed candy canes, and mini vegan marshmallows.
- Candy cane stirrer: Add a whole candy cane for stirring and extra peppermint flavor as it melts.
- Hot chocolate bar: Set out toppings like marshmallows, chocolate shavings, sprinkles, and crushed candy canes for guests to customize.
- Dessert pairing: Serve alongside vegan sugar cookies, snickerdoodles, or chocolate peppermint cookies.
- Extra decadent version: Drizzle with melted chocolate or chocolate syrup before adding whipped cream.
- After-dinner treat: Pair with a slice of vegan chocolate cake or peppermint brownies.
- Kid-friendly presentation: Top with extra marshmallows and skip crushed candy canes for a softer texture.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Peppermint Hot Chocolate
Rich hot chocolate full of peppermint flavor and topped with homemade dairy-free whipped cream and crushed candy canes. All vegan!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Hot Chocolate
2 ½ cups nondairy milk*
½ cup nondairy chocolate chips
1 tablespoon granulated sugar
1 teaspoon peppermint extract
For the Whipped Cream
½ cup nondairy heavy cream
2-4 tablespoons powdered sugar
½ teaspoon vanilla extract
For Serving
candy canes
mini vegan marshmallows
Instructions
- Simmer: Combine nondairy milk, chocolate chips and sugar in a small saucepan. Heat on stove over medium-low, whisking frequently. Continue to heat and whisk until the chocolate is completely melted. Remove from heat and stir in the peppermint extract.
- Beat: Beat together the nondairy heavy cream, powdered sugar and vanilla extract with an electric hand mixer until stiff peaks form. Chill until ready to use.
- Assemble: Allow hot chocolate to cool slightly in the pan. Test it with a spoon to see that it has reached a desirable temperature. Divide the hot chocolate between two mugs and top with nondairy whipped cream, mini vegan marshmallows and crushed candy canes if desired. Serve.
Notes
*Serve hot chocolate immediately after preparation.
*You can use any nondairy milk here but creamier varieties work best. I like to use oat milk.
Leave a Reply