Vegan Peppermint Drinking Chocolate

2 minutes, 24 seconds Read

The chocolate they make in Zurich is one of the most prized products there. There are long lines outside chocolate shops in Zurich, Switzerland. This is because the chocolate is made daily by skilled artisans. This is no joke.

Drinking chocolate is another way that the Swiss enjoy their chocolate. This concept is one I could totally embrace.

Drinking chocolate is thicker than hot cocoa and contains more melted chocolate instead of cocoa powder. It becomes richer, creamier, and more decadent.

This is usually more of a dessert than a drink to be consumed every day, but I would not judge you if that’s what you prefer.

You will need the following ingredients to make this recipe:

Dark chocolate Coconut milk

Peppermint extract

Raw/Turbinado sugar

Coconut whipped cream doesn’t need to be necessary, but it is highly recommended. Come on, I mean. You’re already in party town. Why not party all the way through? It’s okay to add a little crushed peppermint.

I am now obsessed with this drinking chocolate! This drinking chocolate is rich, creamy, chocolaty, and intensely coconutty. It’s balanced with a hint of peppermint.

This recipe yields a decent-sized batch that you can serve to a smaller group. Because I don’t share or have no friends, I have kept mine to myself. I reheated small portions after dinner to enjoy as a nightcap. It’s almost certain that Kahlua or Baileys would taste great in this drink.

Check out our Blended Frozen White Russian or Boozy White Hot Chocolate for more festive boozy drinks.


  • Two cups non-dairy (I prefer half full-fat almond + half unsweetened coconut milk).
  • Chop one 3.2-ounce bar of non-dairy chocolate (or a similar size).
  • Sugar – 1-2 tbsp (depending on desired sweetness)
  • I like the Frontier brand peppermint extract.
  • Coconut whip cream
  • Crushed peppermint ( optional for topping)


  • Pour milk into a small pan over medium heat and stir it occasionally until it is warm. This should take about 5 minutes. You do not want to let it boil. Just heat the milk enough to melt the chocolate.
  • Add the sugar and chocolate to the hot water and stir until melted. Be sure to mix everything well. After it reaches the desired temperature, taste a little to see if you like it. At this point, I added 1 1/2 tsp of sugar (as written in the original recipe // adjust if changing batch size).
  • Remove from heat, and add the peppermint oil. Start with a small amount (1/8 tsp) as it can be overpowering. Transfer to small glasses once they are to your liking. Top with coconut whipped cream, crushed candy canes, or peppermints. It was too rich to finish. I had mine in two glasses. As written in the original recipe, I recommend splitting it into 3-4 portions.
  • Cover leftovers and store them in the refrigerator for several days. Store leftovers in the freezer to store them for longer.

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