Peppermint Hot Chocolate

It's so tempting...

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It's the holiday season, and I keep running into this situation. I'm out Christmas shopping, and need a shot of energy to make it through the next few hours. A chalkboard sign outside of a coffee house offers a hand drawn sketch of a Peppermint Hot Chocolate with a mountain of whipped cream on top. It's a tough thing to turn down.

Why do I walk away? Part of the reason is the dairy. In the U.S., we do terrible things to our dairy. Monsanto is the ultimate Scrooge. Thanks to the hormones, chemicals, and pesticides that end up in our cows' milk, a cup of regular hot chocolate at a coffee shop means I'll end up covered in red hives...very festive, very Rudolph.

The other reason is the sugar. 

Starbucks' Grande Peppermint Hot Chocolate contains 61 grams of sugar.
Their White Peppermint Hot Chocolate boasts (are you ready for this) - 86 GRAMS OF SUGAR. 

Ho, Ho, NO. 

You absolutely do not need this in your body. There are other options!

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The Peppermint Hot Chocolate I'm sharing with you now contains no sugar, no dairy, and is rich in natural antioxidants from the cocoa powder. You are not sipping artificial peppermint extract made with alcohol and ambiguous flavorings; this is 100% therapeutic grade Peppermint Essential Oil, steam distilled from the peppermint plant. It is safe to ingest, full of natural flavor, and has health benefits on the side.

Ingredients

  • Unsweetened almond milk

  • 1 drop Young Living Peppermint Vitality Essential Oil. Please only use Young Living’s Vitality oils, as the FDA has OK’d them to be ingested. It has not OK’d other brands, which often contain alcohols and fillers.

  • 2 packets of stevia

  • 1 1/2 tbs. unsweetened baking cocoa

  • 1/2 tsp. vanilla

  • Optional: Coconut Whipped Cream, either homemade or SoDelicious CocoWhip

Fill a mug (or a thermos if you're going out) with the almond milk. Pour into a small saucepan, and place on the stove over medium heat. While it is heating, whisk in the stevia, peppermint oil, baking cocoa, and vanilla. Whisk it every minute or so to keep it from sticking to the bottom of the pan. Once there is steam coming off of the hot chocolate, pour it into your mug and top with coconut milk whipped cream.

It's that easy. It takes me about 5 minutes to make this, and I don't miss the sugary, chemical-ridden stuff at all. So, this holiday season, save the money, save the empty calories and pancreas paralysis, and give your body some wholesome goodness.

Cheers to your health!

<3

Samantha Bossalini