AIP Peppermint Hot Cocoa (Paleo)
After making AIP “Chocolate” Mint Thumbprint Cookies last week, I discovered I really enjoy the combination of chocolate and peppermint. That inspired me to create a warming beverage to enjoy alongside those cookies: a rich, creamy AIP Peppermint Hot Cocoa made with carob, coconut milk, peppermint tea, collagen, and a touch of honey. It’s gentle on the gut, comforting, and perfectly festive.
This drink blends elements of a peppermint mocha and hot cocoa without coffee. Instead of coffee, peppermint tea is steeped in coconut milk to give a subtle cooling mint note. Carob provides a chocolate-like depth that won’t overpower the peppermint, and collagen adds smooth body and extra protein. Top it with peppermint coconut whipped cream and a dark carob drizzle for an indulgent treat that’s still allergy-friendly.
If the season feels busy or stressful, pour yourself a mug, take a breath, and savor a little Christmas cheer in a cup.
Waiting has been on my mind this season. As a child, waiting for Christmas felt endless and agonizing. I counted down days on advent calendars and could hardly sleep on Christmas Eve. Now, as an adult, December flies by and I often wish I could stretch the season—lingering on Christmas Eve instead of rushing to bed so I can savor the holiday a little longer.
These contrasting experiences taught me something about patience. I can wait for Christmas with joy and calm, but other areas of life—waiting for answers, healing, or new seasons—sometimes bring out impatience. My hope this year is to carry the same peaceful, expectant patience into all the waiting seasons of life, trusting that good things are coming in time.
Scripture and seasonal songs remind me that waiting can be hopeful rather than anxious. Verses about patience and the promise of future joy encourage a perspective that treats difficult seasons as temporary and purposeful. With that attitude, even long waits can feel lighter.
Recipe highlights: steep peppermint tea in coconut milk for a delicate mint infusion, whisk in carob, honey, and optional collagen for creaminess, and finish with a peppermint coconut whipped cream and a glossy carob drizzle. The base reheats well and the toppings keep nicely for future desserts.
Peppermint tea is not only flavorful; it can also soothe digestion for some people. If you prefer a stronger mint flavor, use three tea bags, though the peppermint whipped cream adds plenty of mint on top. If you tolerate cocoa powder, you can substitute it for carob and adjust sweetness to taste.
When the tea is steeping, whip chilled coconut cream with maple syrup and a drop or two of peppermint oil to make the peppermint coconut whipped cream. Whisk together melted coconut oil, maple syrup, carob, and a pinch of salt for a glossy carob drizzle. Warm the sauce slightly if it firms up, and store extra whip in the fridge for other desserts.
Pour the peppermint-infused carob cocoa into a festive mug, crown it with peppermint coconut whip, and finish with a swirl of carob drizzle and fresh mint if desired. This beverage makes a lovely holiday treat for quiet evenings, movie nights, or sharing with friends.
- For the Peppermint Hot Cocoa:
- 1 (14-ounce) can full-fat coconut milk
- 2 peppermint tea bags (use 3 for a stronger mint flavor)
- 2 tablespoons collagen powder (optional)
- 1 tablespoon carob powder
- 2 teaspoons raw honey
- Pinch of sea salt
- For the Peppermint Whipped Cream:
- 1 (14-ounce) can coconut cream (about 1 cup, chilled)
- 2 tablespoons maple syrup
- 1–2 drops pure peppermint oil (or to taste)
- For the Carob Drizzle:
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1.5 teaspoons carob powder
- Pinch of sea salt
- Optional: fresh mint for garnish
- In a small saucepan over medium heat, bring the coconut milk to a gentle simmer. Whisk in collagen (if using), carob powder, honey, and a pinch of sea salt. Remove from heat.
- Add the peppermint tea bags and steep for 8–10 minutes, or until the peppermint flavor reaches your preference. Remove and discard the tea bags.
- While the tea steeps, chill and whip the coconut cream in a mixer with maple syrup and peppermint oil until light and fluffy. Store in the fridge until ready to top the drinks.
- For the carob drizzle, combine melted coconut oil and maple syrup, then whisk in carob powder and a pinch of salt until glossy and slightly thickened. Keep warm or reheat gently before serving.
- Pour the hot peppermint carob cocoa into mugs, top with peppermint coconut whipped cream, and drizzle with the carob sauce. Garnish with fresh mint if desired.
Enjoy this AIP-friendly peppermint hot cocoa on a chilly evening, and let a warm mug help make the waiting seasons of life feel a little sweeter and more hopeful.
Note: This post previously contained links to resources and products. The recipe and recommendations above reflect personal experience and are provided for your convenience.