How to Make Mint Hot Chocolate
Like an after-dinner mint in a mug: real chocolate and cool mint.
Rich chocolate and cool mint is a classic for a reason. This mint hot chocolate tastes like the after-dinner mints at Christmas, made with real 52% chocolate.
What you need
- Our 52% Hot Chocolate (dairy free, made from Colombian Fino de Aroma cacao)
- A milk jug or small pan
- Sweetbird Mint Syrup
The recipe (one mug)
- 25 to 30g of hot chocolate (about two heaped scoops)
- About 250ml of milk
- 10ml mint syrup (one pump)
- Optional: whipped cream and a fresh mint leaf
Step by step
- Put the hot chocolate in your mug and add a splash of the hot milk.
- Stir into a smooth, glossy paste with no lumps.
- Add the mint syrup and stir.
- Heat or steam the rest of the milk to about 65°C, then pour it in slowly, stirring as you go.
Want coffee in it?
Add a double espresso and it becomes a peppermint mocha.
Tips
- Mint is strong. Start with one pump and taste.
- Grated dark chocolate on top makes it extra special.
- Works well with oat milk.
FAQs
Is it dairy free?
Our hot chocolate is dairy free. Use a plant milk and skip the cream for a dairy-free mug.
Can I use fresh mint?
Yes. Warm the milk with a few mint leaves for 5 minutes, then strain. The flavour is more subtle than syrup.
A mug with semi-skimmed milk is around 285 kcal before toppings. More festive ideas: Christmas drinks at home.
Written by Lynsey HarleyWe roast every coffee in small batches at our roastery in Glenrothes, Fife.
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