This Peppermint Bliss Hot Chocolate is the ultimate way to chill out this Christmas and has zero refined sugar. So ditch the coffee shop, play your Spotify playlist and bliss out at home with this recipe!
My ultimate bliss out is having some peppermint tea in peace! December is literally the craziest and the best month and because it happens once a year, throwing oneself into the festivities only seems like the right thing to do.
Around Christmas my usual cup of peppermint tea just doesn’t suffice. With the smell mulled spice lingering in the cold air, cities transformed into winter wonderlands by the smell chestnuts roasting, snow falling, magical window displays and whiffs of steaming hot festive liquids escaping through open coffee shop doors. Enter my Peppermint Bliss Hot Chocolate, a substantial treat.
Last year I shared some hot apple cider tea, this year it’s Peppermint Bliss Hot Chocolate. Get this though, instead of sugar, it uses xylitol which can help to control blood glucose and insulin. Xylitol actually has a lovely natural minty sweet taste to it, no sugar crash with this hot chocolate – just peppermint bliss that is good for your teeth! (It’s deadly for dogs though, so if you have a pup, keep xylitol well away from them).
Peppermint Bliss Hot Chocolate
This Peppermint Bliss Hot Chocolate is vegan and gluten free. I love having healthy treats at Christmas, because even though it’s a time for indulgence, you want to feel fabulous – not bloated or icky. I find that when eat wholesome desserts and treats, I enjoy them a lot more because I’m nourishing my body while soothing my tastebuds.
- (Serves 1)
- 1/2 cup of almond milk
- 1/2 cup of hot water
- 1tbsp cacao powder
- 1/2tbsp xylitol
- 1/4tsp peppermint essence
- 1tbsp coconut cream (optional)
- Cacao powder to dust on top
- In a saucepan, warm up your almond milk on a medium heat.
- Whisk together the hot water, cacao, xylitol and peppermint and stir into the almond milk. Bring the mixture to a boil slowly and then pour into a mug.
- If using the coconut cream, dollop it on top, dust with some cacao powder and serve!