Peppermint Chocolate Smoothie


Makes 2 servings

  • 1 cup milk
  • 2 small mint leaves
  • 4 tbsp. dry hot chocolate mix
  • 2-3 cups ice
  • 1 candy cane
  • 1 tbsp. agave syrup
  • Mint leaves, for serving (optional)

In a small saucepan, add the milk and mint leaves over medium heat. Heat until just about to boil then remove from the heat. Add the hot chocolate mix and stir to combine. Set aside for 20-30 minutes or until cooled.

In a blender, add cooled hot chocolate mixture. Add 2 cups of ice and blend. Slowly add the remaining 1 cup ice, or until it reaches the consistency you prefer.

Put the candy cane in a ziplock bag. Crush with a rolling pin.

Put agave nectar on a small place. Put crushed candy cane on a separate plate. Take two coffee mugs and put the rim on the place with the agave and swirl until fully coated. Then dip into the candy cane pieces until they stick to the rim and it is fully coated.

Pour the peppermint chocolate mixture into the prepared coffee mugs. Garnish with mint leaves, if desired.

by The Savvy Kitchen