Desserts
Mint Iced Hot Chocolate
By Kira Constable
Is it just us or does adding in mint make everything taste like Christmas? Using our Crunchy Mint Chocolate for this Iced Hot Chocolate does just that :) If you're in the Northern Hemisphere, leave out the ice for a nice hot drink. Otherwise, cool down with this refreshing, frappe-like drink! - Kira Constable
Mint Iced Hot Chocolate
- 2 cups coconut or almond milk
- Loving Earth Crunchy Mint Chocolate
- 2 tbsp. Cacao Powder
- 2 tbsp. Coconut Nectar
- Drizzle of peppermint extract
- 2-3 cups ice
Coconut whipped cream
- Canned coconut cream, refrigerated overnight
- 2 tbsp. Coconut Nectar
- Step 1Melt the 80g of Crunchy Mint Chocolate into a large heatproof bowl and heat over a saucepan with water, ensuring the bottom of the bowl does not touch the water.
- Step 2Once the chocolate has melted, add the milk and stir, making sure that it does not boil. Add in the cacao powder and coconut nectar and stir to combine (Feel free to leave out the cacao powder and coconut nectar if the flavour is already strong enough).
- Step 3Remove from the heat and add in the peppermint oil (don’t add too much, just a small drizzle as the mint flavour of the chocolate should add enough).
- Step 4Let the hot chocolate cool for about 10-15 minutes.
- Step 5While the hot chocolate cools, make the coconut whipped cream. Scoop the thickened coconut cream into a bowl, ensuring to separate it from the liquid. Blend with a hand-held electric mixer. Add in 2 tbsp. of coconut nectar or until it reaches a desired level of sweetness.
- Step 6Once the hot chocolate has completely cooled, transfer it to a high-speed blender. Add in the 2-3 cups of ice and blend on high until it thick and resembles a “frappe”.
- Step 7Pour into serving glasses and top with plant-based ice cream, coconut whipped cream and garnish with fresh mint leaves.
