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KIWI magazine

Peppermint Hot Cocoa

If you're anything like us, you love a cup of creamy, comforting hot cocoa during the holiday season. This better-for-you recipe from the new cookbook Joyful by Danielle Walker has all the chocolaty goodness of the traditional drink—plus a touch of peppermint and minus the refined sugar.


  • 2 cups unsweetened almond milk
  • 1 can coconut milk or 1½ cups cashew milk
  • 3 ounces 80 percent dark chocolate, chopped
  • 2 Tablespoons cocoa powder
  • ¹/³cup honey or maple syrup
  • ½ teaspoon peppermint extract


  1. Place the almond milk and coconut milk in a saucepan over medium-high heat. Heat for 5 minutes.
  2. Turn the heat to low and whisk in the chocolate, cocoa powder, and honey. Heat for 5 minutes, whisking occasionally, until the chocolate is melted and the hot chocolate is thick and creamy. Stir in the peppermint extract and remove from heat.
  3. Enjoy hot or store in the refrigerator for 1 week to use as a coffee creamer.
Makes 4 cups
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