Get ready for a little taste of chocolatey, minty-fresh bliss! Chocolate and peppermint, in our humble opinion, is just one of the best flavor combinations of all time.
The richness of dark chocolate is brought to life when paired with the right touch of icy-cool, refreshing mint.
This time of year, holding onto a mug of something warm and sippable is a must. We definitely don't descriminate. Whether it's a matcha latte, herbal tea, freshly brewed fair trade coffee, savory miso broth - we love it all. But our favorite has to be hot chocolate. And when made with high quality ingredients such as unrefined sweeteners, antioxidant-rich stone ground raw chocolate, and cold-processed raw cacao powder, you can enjoy a big mug without feeling like you're sacrificing your health. It's just downright blissful.
This recipe is rich and creamy without being too overly sweet. We use almond milk because it tends to heat well, and has a naturally creamy texture and flavor that pairs perfectly with both chocolate and mint. We always recommend making nut milk fresh from scratch, as you'll avoid additives, synthetic vitamins, "natural" flavors, and thickening gums (don't get us started...), and you'll get a better flavor and texture overall. We've included a recipe for a basic nut milk below as well. Enjoy!
Creamy Peppermint Hot Chocolate
12 oz fresh almond milk (basic recipe below)
2 Tbs raw cacao powder
1 Tbs maple syrup, or liquid sweetener of choice
1/4 tsp vanilla extract
1/4 tsp peppermint extract, or 2 drops food-grade organic peppermint essential oil
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.