Monday, November 12, 2012

Allergy free peppermint hot chocolate recipe (coconut milk base)

The peppermint is strong enough at roughly 1 tsp to overpower any coconut milk, unless there are lumps of coconut milk present. Whisking the mixture while cooking should ensure there aren't any coconut or cornflour lumps to surprise you.

  • ¼ cup coconut milk
  • ¾ cup water
  • 2 large tsps Cocoa
  • 1 tbsp sugar
  • 1 tsp cornflour
  • Up to 1 tsp peppermint essence

  • Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
  • Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
  • Whisk the cornflour through until evenly combined.
  • Continue whisking until the hot chocolate thickens somewhat.
  • Remove from the heat and pour into a mug.

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