You Can Have Hot Chocolate on the Low FODMAP Diet
We love a good hot beverage, especially during the cold weather. We’ve got the best Hot Chocolate recipe as well as a Hot Cocoa recipe and now, we thought, why not make something a little different?
Presenting our Low FODMAP Mint Hot Chocolate. Just as easy to make, but in addition to rich chocolate flavor it also has a hit of cool mint!
Peppermint Extract vs. Peppermint Oil
How minty do you like your mint? Sounds like an odd question, right? Well, with this recipe you have two choices.
You are more likely to have peppermint extract around and we have used it in our Low FODMAP Chocolate Peppermint Cake, but if you LOVE mint I encourage you to try peppermint oil.
Peppermint essential oil is MUCH stronger. You cannot substitute equal amounts. A recipe might call for 1 teaspoon of peppermint extract and mere drops of peppermint oil would suffice in the same recipe.
There are also products on the market called “peppermint flavor” and they are neither extract nor oil and I am not partial to them.
So, if you want this Low FODMAP Mint Hot Chocolate to taste like hot chocolate with a hint of mint, use the extract. If you want a more pronounced mint flavor, try the peppermint oil.
Choose Your Chocolate
The darker the chocolate, the more bittersweet your hot mint chocolate will be. I am partial to chocolate in the 70% cacao range for this recipe, but you can choose to your taste.
I do suggest that you choose a chocolate that does not contain any dairy products. The ingredients should be cacao mass, sugar, cocoa butter and perhaps vanilla and/or lecithin.
If you love chocolate and mint, check out our Chocolate Peppermint Bark, Mocha Peppermint Cookies and our Double Chocolate Chip Peppermint Cookies – and if you have access to fresh mint, try our Fresh Mint Chocolate Chunk Cookies.
Our Pecan Butterballs are featured in the images.
Low FODMAP Mint Hot Chocolate
You can have hot chocolate and hot cocoa while following the diet if you follow our recipes, which keep them diet compliant. This is our minty version!
Ingredients:
- 19 ounces (539 g) of dark chocolate, very finely chopped
- 1 1/2 cups (360 ml) heavy cream; use lactose-free if available
- 2 teaspoons peppermint extract
- Peppermint oil
- Lactose-free whole milk as needed
Preparation:
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Place finely chopped chocolate in a heatproof bowl. Bring cream to a boil, then immediately remove from heat and pour over the chocolate. Allow to sit for 5 minutes; the heat from the cream will melt the chocolate. After 5 minutes, gently whisk until a smooth, whisking in peppermint extract or peppermint oil, drop by drop, to taste.
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To make Mint Hot Chocolate, scoop about 2 tablespoons of the chocolate mixture into a mug, top with 6 ounces of milk, stir together well, and either microwave until hot - or you can of course do this stovetop in a pan or make a larger batch.
Notes:
Tips
- If you would like to make your own lactose-free milk, check out our article, DIY Lactose-Free Dairy.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Hi ladies!
36 servings? Is that correct? I really only want to make 1 or 2 servings so I just want to make sure I scale it correctly 🙂
Yes, that is correct! If you read the recipe through you will see that you were making a concentrate if you well with the chocolate, cream, and peppermint. Then when you want to actually make a mug of hot chocolate you use a portion and add lactose free milk. So, the bulk of the concentrate does get divided into 36 servings.