Let’s chat about Spiced Peppermint Hot Cacao today. Hot Cocoa? No. Hot Cacao.
One night during a November/December group program, a woman told me she’d love it if I could concoct something hot, full of chocolate, semi-spiced and dairy free.
But of course!
There was a Hot Cocoa recipe last year in my Gluten-Free Holiday ebook, but this one is even “cleaner” and better.
p.s. The Vanilla-Mint Mini-Marshmallows are the perfect complement to this beverage. That recipe was found via full (FREE) holiday ebook: Unprocessed, A Gutsy Girl Presents a Collection of Unprocessed Holiday Recipes.
Spiced Peppermint Hot Cacao
Click HERE to save this recipe for later.
Prior to making this recipe, you should place a cheesecloth over a small bowl to prepare for straining it at the end (the cheesecloth is a good friend of mine. I used her for many things, most notably my homemade almond milk. I get my cheesecloths at the dollar store – seriously. No need to spend a pretty penny on them.)
Place all ingredients except cacao in a medium pan on the stove. Cook on very low heat, stirring frequently, for about 15 minutes. Do not let it boil.
Add the cacao, one Tbsp at a time. Stir in each Tbsp until completely dissolved before adding in another.
Continue adding all cacao until the 3 total Tbsp have been added.
Remove from heat, and pour mixture through the cheesecloth (this will get rid of any clumps, star anise petals, and cloves).
Serve hot or store in the fridge for when you are ready to heat up and drink.
And seriously, don’t forget to add those Vanilla-Mint Mini Marshmallows.
Spiced Peppermint Hot Cacao Instructions
- 3 Tbsp 100% cacao
- 1.5 cups light coconut milk
- 1 cup full-fat coconut milk
- ¾ tsp. organic peppermint extract
- 1 tsp. cinnamon
- 2 petals, star anise
- 2 cloves, whole
- 1 Tbsp + 1 tsp. organic coconut sugar (or raw honey)
- ¼ tsp sea salt
- Place a cheesecloth over a small bowl to prepare for straining it at the end.
- Place all ingredients except cacao in a medium pan on the stove. Cook on very low heat, stirring frequently, for about 15 minutes. Do not let it boil.
- Add the cacao, one Tbsp at a time. Stir in each Tbsp until completely dissolved before adding in another.
- Continue adding all cacao until the 3 total Tbsp have been added.
- Remove from heat, and pour mixture through the cheesecloth (this will get rid of any clumps, star anise petals, and cloves).
- Serve hot or store in the fridge for when you are ready to heat up and drink.
Give the gift of Spiced Peppermint Hot Cacao today! Click on the image below to share with friends and family. Slurp!
Interested in another warm and cozy beverage? Try my Instant Pot Apple Cider or Apple Cider Latte.
Xox,
SKH
You will heal. I will help.
This sounds AMAZING. Definitely gonna make some this weekend!!
So yum! Enjoy:)
YUM! This looks delicious and will be so much lighter than the real thing that I bet I can convince everyone to drink it. Hope you’ll add it to my allergy-free holiday recipe linky. 🙂
Yes….I did one better and added the WHOLE ebook:)
Oh my yummy-ness. My husband is allergic to cow’s milk. Several of us are allergic to his almond milk. This is perfect to try – something we all can enjoy. Stopping in from Musings of a Housewife’s link up.
Thanks for stopping by!