Thanksgiving is just a few days away and I still have not completed a menu. This year we’re having a very small scale Thanksgiving at our house with just my mom and a lot of dogs, so I’m not too worried about it. I’ll probably finalize my ingredient list and hit the grocery store on Wednesday after work because I’m a crazy person. It will be a vegan feast involving possibly a vegan roast and one of my favorite raw pumpkin pie recipes. But this new recipe Gena just posted looks pretty amazing too, hmmm… Shadow couldn’t care either way.
I have been focusing on making my coffee festive lately the healthy way especially since I’m looking out for carrageenan now and finding that a lot of processed vegan products have it, including the seasonal flavors. This week I felt like having mint chocolate coffee and thankfully I still have plenty of mint popping up all over our garden.
For this recipe I used Trader Joe’s Organic Stevia Extract powder, but you can use agave nectar, maple syrup, or dates for a sweetener if you’re not a stevia fan.
Mint Chocolate Hemp Milk
- 1 cup shelled hemp seeds
- 3 cups water
- 4 tbsp. raw cacao powder
- 2 tsp. powdered stevia
- 1/2 cup fresh mint leaves
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a coffee creamer, beverage, in smoothies, or blend with frozen bananas for soft serve. Makes about 4 cups and will keep in the fridge for up to 5 days.
It looks like chocolate milk with a creamy and airy texture and has a light chocolatey and minty flavor that’s fresh and not too strong.
Perfect treat to make my coffee festive for the holidays.