Peppermint Protein Hot Chocolate with Whipped Cream
Creamy and rich hot chocolate without sugar.
Ingredients
Peppermint Hot Chocolate
- 1 scoop Autumn's Chocolate Protein Powder
- 1 cup whole milk
- 1 teaspoon unsweetened cocoa powder
- 1-8 drops peppermint extract
Whipped Cream
- 1 half pint heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Make the whipped cream: In a small bowl, add the heavy cream and vanilla extract. Use a hand mixer and mix on high until stiff peaks form. Set to the side while you prepare the hot chocolate.
- Make the hot chocolate: Add all hot chocolate ingredients in a small pot over medium-low heat. Whisk to combine. Heat for 2-3 minutes, whisking occasionally, until your protein powder and cocoa are entirely dissolved and the hot chocolate is warm.
- Top with a few tablespoons of whipped cream. Store leftover whipped cream in the fridge for up to 4 days. (This is great added into black coffee, too!)
Notes
- The whipped cream makes about 8 servings, so save the extra in a sealed glass container in the fridge for up to 4 days.
- Make sure to not allow the milk to get too hot, as milk can curdle at higher temperatures. If your stove top heats quickly or runs on the warm side, keep the temperature at the low setting.
Equipment
hand mixer
Nutrition
Carbohydrates: 15g | Protein: 19g | Fat: 18g | Fiber: 1g
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