A Healthy Twist on Ina Garten’s Peppermint Hot Chocolate Recipe

When it comes to cozy winter days, nothing beats a steaming mug of hot chocolate. Ina Garten, the Barefoot Contessa, is known for her decadent peppermint hot chocolate recipe, but it can be high in fat, sugar, and calories. With a long winter ahead, HUM RD Gaby Vaca-Flores has created a healthier version of Garten’s recipe that doesn’t compromise on flavor or warmth.

Below, Vaca-Flores shares her modified hot chocolate recipes—one with dairy and one plant-based—that are perfect for enjoying all season long.

Healthier Hot Chocolate Recipe (Dairy)

This modified recipe uses low-fat or 2 percent milk instead of whole milk or half-and-half to reduce saturated fat and overall calories while still providing calcium, protein, and creaminess.

It also calls for dark chocolate with high cacao content for more antioxidants and less sugar compared to semi-sweet or bittersweet chocolate. Unsweetened cacao powder adds a deeper chocolate flavor without extra sugar.

Instead of lots of candy canes, Vaca-Flores recommends a small amount of crushed candy cane or peppermint extract for a hint of minty flavor.

The sweetener is reduced to one teaspoon of brown sugar or maple syrup to keep sugar levels in check. A monkfruit/erythritol blend can also be used as an alternative.

Ingredients (yields 2 servings)

• 1 cup low-fat or 2 percent milk
• 2 oz dark chocolate (70 percent cacao or higher), chopped
• 1 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract or 1 small crushed candy cane (optional)
• Sweetener to taste: 1 tsp maple syrup or 1 teaspoon brown sugar (or less) instead of full tablespoon (alternative: monkfruit/erythritol blend)
• A pinch of salt (optional to help deepen chocolate flavor)
• Water (as needed, if too thick)

Directions

1. In a small saucepan, warm the low-fat milk over medium-low heat (do not boil).
2. Whisk in the chopped dark chocolate and cocoa powder until smooth.
3. Stir in vanilla extract, peppermint or candy cane, sweetener, and salt. Adjust sweetness to taste.
4. Pour into mugs and top with a light whipped cream option.

Light Whipped Cream / Toppings

• Use a small dollop of lightly whipped 2 percent milk and a splash of cold heavy cream or half-and-half for a luxurious feel with less saturated fat and calories.
• Healthier alternative: Skip the whipped cream and top with unsweetened cocoa powder and crushed peppermint for flavor and visual appeal.

Healthier Hot Chocolate Recipe (Non-Dairy)

This plant-based hot chocolate recipe is similar to the dairy version but uses non-dairy ingredients.

For the plant milk, choose unsweetened, creamier options like oat, cashew, or barista-style almond milk for a richer texture and lower saturated fat.

Dark vegan chocolate with at least 70 percent cacao content is recommended to maintain richness while reducing added sugar.

Ingredients (yields 2 servings)

• 1 cup unsweetened plant milk
• 2 oz vegan dark chocolate (70 percent cacao or higher), chopped
• 1 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract or 1 small crushed candy cane (optional)
• Sweetener to taste: maple syrup, a monkfruit/erythritol blend, or minimal cane sugar
• Pinch of sea salt (optional)

Directions

1. Gently heat the plant milk in a saucepan over medium-low heat (do not boil).
2. Whisk in the chopped dairy-free chocolate and cocoa powder until smooth.
3. Stir in vanilla, peppermint or candy cane, sweetener, and salt. Adjust sweetness to taste.
4. Pour into mugs and top with a non-dairy whip or other garnish.

Non-Dairy “Whipped Cream” / Toppings

• Use coconut whipped cream or top with unsweetened cocoa powder, crushed peppermint, cinnamon, or nutmeg.