Just a quick post today! I’ve been sipping on this hemp peppermint hot chocolate all Winter. I posted the recipe on instagram a bit before Christmas. There’s something about mint and chocolate that screams FESTIVE to me. But now that the holidays are past, I’m still making it a few times a week as a chocolatey pick-me-up. I figure I might as well get it up on the blog so that it doesn’t fade into obscurity!
Like many of my drink recipes, this hot chocolate is made in a blender with whole, hippie-approved ingredients. Hemp hearts and cashew butter blend into hot water to create a creamy base without added plant milk (a little hack I discovered a while back).
Cocoa powder, dates and peppermint essential oil round out the rest of the flavors. It’s pretty dang simple, and that’s exactly why I love it.
Because of the hemp heart base this cocoa is an Omega-3 and protein powerhouse! Not bad for a treat that tastes like an Andes mint chocolate square.
I’ve been known to add adaptogens to this recipe to give it an extra healthy kick. I tend to add reishi mushrooms or ashwagandha, which I think blend into this tastelessly. But it’s completely excellent as-is. It’s the perfect light-but-still-decadent hot chocolate that’s healthy enough to sip every day of this extraordinarily cold Winter!