Cook’s notes: I posted a version of this recipe several years ago that used two kinds of syrup (Peppermint Hot Cocoa, Syrup Version). This version includes two kinds of chocolate. The maple syrup seems to intensify the chocolate flavor. If you don’t have maple syrup, use either 1 Tablespoon honey or 4 teaspoons white sugar (you need to use 1/3 more sugar than maple syrup). Guittard does not add milk to their chips, but if you need certified vegan chips, I recommend the Enjoy Life brand.
1 cup almond milk
1 Tablespoon unsweetened cocoa powder (Droste Dutch Processed Cocoa)
1.5 Tablespoons extra dark chocolate chips (such as Guittard)
1/8 teaspoon salt
1 Tablespoon maple syrup
1/8 teaspoon peppermint extract
Microwave the almond milk in a glass measuring cup for 2 minutes on High.
Place the cocoa powder, chocolate chips, and salt in a mug. Add a splash of hot almond milk; stir until chocolate chips are melted and the chocolate mixture is thick and smooth.
Add the remaining hot milk, maple syrup, and peppermint extract. Stir to combine.
Top with whipped cream and serve hot.