Ina Garten’s Healthy Flavor of Peppermint Hot Chocolate

Nothing says winter warmth like a steaming cup of hot chocolate—and no one does it better than Barefoot Contessa Ina Garten. While her peppermint hot chocolate recipe is delicious, it contains a lot of fat, sugar, and calories. Of course, a one-off won’t necessarily ruin your diet, but we do have a long winter ahead of us. With that in mind, we thought we’d ask HUM RD Gaby Vaca-Flores for her thoughts on Garten’s recipes that skew healthy without skimping on flavor or winter spirit.

Next, Vaca-Flores shares her modified hot chocolate recipes—the first dairy-based, the second plant-based—that you’ll want to keep warm and healthy all season long.

Healthier Hot Chocolate Recipes (Dairy)

In this recipe, Vaca-Flores makes a few substitutions so it’s less taxing on your system (and your diet).

First, it calls for using low-fat or 2% milk instead of whole and half-and-half. “This significantly reduces saturated fat and total calories while still providing calcium, protein and a creamy base,” she shares.

Next, we were encouraged to buy dark chocolate with a high cocoa content, which Vaca-Flores says has more antioxidants and less sugar than the semisweet and bittersweet chocolate mix Garten chose. (She also insists on using unsweetened cocoa powder, which provides a deeper chocolate flavor without the need for extra sugar.)

Instead of throwing in a handful of candy canes, Vaca-Flores recommends using a milder and optional single crushed candy cane or a half-teaspoon of peppermint extract if you want to retain the mint flavor.

Finally, she recommends reducing the sweetener from one tablespoon of sugar to one teaspoon (or less) of brown sugar or maple syrup. “You can also use a monk fruit/erythritol blend if you want to keep the sugar low,” she adds.

Ingredients (for 2 people)

• 1 cup low-fat or 2% milk
• 2 ounces dark chocolate (70% cocoa or higher), chopped
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract or 1 small crushed candy cane (optional)
• Sweetener: 1 teaspoon maple syrup or 1 teaspoon brown sugar (or less) instead of the whole tablespoon (substitute: monk fruit/erythritol blend)
• Pinch of salt (optional to help deepen the chocolate flavor)
• Water (as needed if too thick)

route

1. In a small saucepan, heat low-fat milk over medium-low heat until warm. (Do not boil.)
2. Add the chopped dark chocolate and cocoa powder and stir until completely melted and smooth.
3. Add vanilla extract, peppermint or candy canes, sweetener, and salt (if using). Adjust sweetness as desired.
4. Pour into cups and top with the “whipped cream” option (see below).

Whipping cream/ingredients

• Use a small dollop of lightly whipped 2% milk and a small amount of cold heavy cream (or half-and-half) and whip until soft. “Because you’re using mostly low-fat milk, the mass will give you a ‘luxurious’ feel with far less saturated fat and calories than a full-fat whipped topping,” says Vaca-Flores.
• Healthier option: Skip the whipped cream and top with unsweetened cocoa powder and crushed mint for added flavor and visual interest.

Healthier Hot Chocolate Recipes (Non-Dairy)

This plant-based hot chocolate recipe isn’t too far off from the first one.

When choosing plant-based milks, Vaca-Flores recommends looking for unsweetened, creamier varieties — like oat milk, cashew milk or barista-style almond milk — for a richer texture. “Plant milks also avoid lactose, generally have lower saturated fat (or a different fat composition), and may be better for digestion if someone is sensitive to dairy,” she adds.

When it comes to chocolate, you still need to use dark chocolate with at least 70% cocoa content; just make sure it’s labeled vegetarian. “Using dark vegan chocolate and reducing added sugar still allows the drink to remain rich and satisfying, but with less simple sugar content,” says Vaca-Flores.

Ingredients (for 2 people)

• 1 cup unsweetened plant-based milk
• 2 ounces vegan dark chocolate (70% cocoa or higher), chopped
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract or 1 small crushed candy cane (optional)
• Sweetener: maple syrup, monk fruit/erythritol blend, or a dash of cane sugar
• Pinch of sea salt (optional)

route

1. Place the plant-based milk in a saucepan and heat gently over medium-low heat. (Do not boil.)
2. Add the chopped dairy-free chocolate and cocoa powder and stir until smooth.
3. Add vanilla, mint (or crushed candy canes), sweetener, and salt. Adjust sweetness to taste.
4. Pour into cup. Top with lighters, non-dairy whip, or other garnishes (see below).

Non-dairy “whipped cream”/ingredients

• Use a dollop of coconut whipped cream (store-bought or homemade using frozen full-fat coconut milk or coconut cream).
• Healthier option: Skip the cream entirely, dust it with unsweetened cocoa powder, sprinkle with crushed mint, or even a pinch of cinnamon or nutmeg. “All of these are seasonal and festive, but low in fat and sugar,” Vaca-Flores said.

“Both non-dairy whipped or lighter ingredients can reduce saturated fat and calories while retaining some of the indulgent feel [of Garten’s original recipe]”, Vaca-Flores concluded.