Ingredients
Scale
- 1.5 cups unsweetened almond milk (or milk of choice)
- 1 scoop (approx. 30g) vanilla protein powder (whey-casein blend works best for thickness)
- 1 tablespoon sugar-free white chocolate chips
- 1/4 teaspoon peppermint extract
- A pinch of sea salt
- Optional: Sugar-free whipped cream and a sprinkle of crushed sugar-free peppermint candy
Instructions
- Step 1: Heat the Liquid Base. Pour the almond milk into a small saucepan over medium-low heat. Add the sugar-free white chocolate chips and the pinch of sea salt. Stir constantly with a whisk as the milk warms up to ensure the chocolate chips melt completely and do not stick to the bottom of the pan. Do not let the liquid reach a rolling boil; you want it hot but not scalding.
- Step 2: Temper the Protein Powder. While the milk is heating, place your vanilla protein powder in a separate mug. Add two tablespoons of the warm (not boiling) milk to the powder. Stir vigorously with a spoon or a mini-frother to create a smooth, thick paste. This step is crucial to prevent the protein powder from clumping or “scrambling” when it hits the hot liquid.
- Step 3: Combine and Emulsify. Slowly pour the remaining hot milk mixture from the saucepan into the mug with the protein paste. Stir continuously as you pour. Once combined, add the peppermint extract. For the best texture, use a handheld milk frother for 30 seconds to create a light, airy foam on top and ensure everything is perfectly emulsified.
- Step 4: Garnish and Serve. Top your hot chocolate with a dollop of sugar-free whipped cream if desired. Sprinkle a few crushed peppermint pieces or extra white chocolate chips on top. Serve immediately while hot and enjoy the minty, creamy goodness.
- Cook Time: 8 minutes