Dairy Free, Vegan, Sugar Free

This hot chocolate reminds me of a snowy walk with its invigorating icy cool peppermint. Just lovely for elevenses and with the added bonus of the flavour of after dinner mints. Be warned Japanese oil of peppermint is very powerful so only add one drop!

Note: Make sure you use an oil of peppermint for culinary use. I use Obbekjaers Oil of Peppermint. If you cannot get this, you could also use peppermint extract to taste. Start with ¼ teaspoon and work up from there.

If you love the idea of upping your raw food game for the festive season, take a look at these two deliciously raw online mini-courses with irresistible recipes and lots of insider tips and techniques for a high raw or all raw festive season.

Winter Magic – festive raw mains and meals – eggnog, soups, nut roast roulade with sun-dried tomato pastry and raisin marmalade, Christmas pudding ice cream and black forest gateau… http://deborahdurrant.com/winter-magic-deborah-durrant/



Winter Gathering – festive food for sharing (much of it fermented) and picky bits – fermented tree nut cheese and crackers, elevenses, the cocktail hour, food for the best seat in the house when you’re watching the festive movies – a mint magnum and after 8.30 mint ice cream, ginger cake, fermented tiramisini and salted caramel bars…




Jack Frost Hot Chocolate
  • 1½ cups almond milk
  • 2 tbsps cacao powder
  • 2 tbsps agave
  • ½ tsp vanilla extract
  • ½ tbsp. melted coconut oil
  • 1 drop Japanese oil of peppermint
  1. In a blender, whizz all the ingredients until well combined.
  2. Transfer to a saucepan and heat until warm to the touch.
  3. Pour into a warmed mug.