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Peppermint Hot Chocolate

Julia Koban Trigo

Colorado Springs, Colorado



Serves 4


1 cup almonds, soaked

4 cups water

½ oz unsweetened chocolate

3 tbsp cocoa powder

4-5 medjool dates (pitted)

¼ tsp peppermint extract/oil


• To prepare your almond milk, soak almonds in water for about 4 hours. Drain, wash and place into a high-speed blender.

• Add 4 cups of water and blend at high speed for about 1 minute.

• Drain through a fine sieve or a nut milk bag. If possible, hold on to your leftover almond pulp and use it in other recipes.

• Transfer your almond milk into a high-speed blender.

• Add the rest of the ingredients to the milk and blend for about 2 minutes until dates and chocolate are fully dissolved.

• Transfer into a milk jug/ container and store in the fridge for up to 4 days.

• Enjoy hot with a pinch of coconut cream.

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