This time of year, warm beverages are a must. The chill of winter is so much more pleasant with a belly full of nourishing liquid warmth. Whether it’s a matcha latte, herbal tea, freshly brewed fair trade coffee, savory soup broth, or the ultimate soul nourishment: hot chocolate.
Speaking of which..get ready for a little taste of chocolatey, minty-fresh bliss in a mug. This recipe has all the components of an epic hot chocolate – creamy, rich, and chocolatey – without being sickeningly sweet, and without the dairy to weight you down.
It’s entirely plant-based, and features superfood ingredients including antioxidant, iron, and magnesium-rich raw cacao powder, stone ground raw chocolate mint hearts, creamy raw almond milk, and real peppermint essential oil to help support the digestive system. Yep, you can enjoy a big mug of this hot chocolate without feeling like you’re sacrificing your health in the slightest. In fact, on the contrary – you’re actually flooding your body with nutrient-rich, mood elevating superfood goodness. Pure bliss.
Creamy Peppermint Hot Chocolate
- 12 oz fresh almond milk (basic nut milk recipe below)
- 2 Tbs raw cacao powder
- 1 Tbs maple syrup, or liquid sweetener of choice
- 6 Rawmio Raw Chocolate Mint Hearts
- 1/4 tsp vanilla extract – optional
- 2 drops therapeutic grade peppermint essential oil, or ¼ tsp organic peppermint extract
- Pinch Himalayan salt
Fresh Almond Milk
- 1 cups raw almonds, soaked 3-4 cups purified water (depending on how creamy/rich you’d like it)
- 1 pinch Himalayan crystal salt
Directions – Hot Chocolate
1. Blend all ingredients except Rawmio Raw Chocolate Mint Hearts in a blender until smooth and frothy.
2. Pour into a saucepan, and on low heat, gently melt in the chocolate hearts, stirring constantly. Heat until the desired temperature is achieved. Pour into your favorite mug, take a sip, and bliss out.
Directions – Almond Milk
1. Soak almonds for a minimum of 8 hours (you can simply soak them overnight). Blend soaked almonds with 1 cup of water until a paste forms, then add in the additional 2.5 cups of water and a pinch of salt and blend again.
This 2 step process will help ensure all of the almonds blend down properly, especially if you aren’t using a high-speed blender.
2. Strain milk through a nut milk bag, removing the milk from the fiber.
Store milk in a glass, airtight jar (we love quart sized mason jars!) in the fridge for up to 7 days. It is perishable, but the pinch of salt will help preserve it a bit. You can follow this recipe for a variety of different nut milks including hazelnut, cashew, brazil nut, etc.
Discover more about Windy City Organics' handcrafted raw chocolate, nut butters, and functional superfood snacks and supplements HERE.
EXCLUSIVE for Young and Raw readers: Get 10% off your order of all Windy City Organics products at RawGuru.com with code YOUNGANDRAW
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