Keto Peppermint Hot Chocolate: A Frosty Mind, a Warm Metabolism

Ingredients

• 250 ml (1 cup) unsweetened almond milk

• 2 tbsp unsweetened cocoa powder

• 1 tbsp coconut cream

• 1 tsp MCT oil or coconut oil

• ¼ tsp peppermint extract

• ½ tsp vanilla extract

• 2–3 drops liquid stevia or monk fruit sweetener

• A pinch of sea salt

Method

1. Heat the almond milk gently in a saucepan until warm but not boiling.

2. Whisk in cocoa powder, coconut cream, MCT oil, peppermint extract, vanilla, and sweetener until smooth.

3. Continue whisking until slightly frothy.

4. Pour into a mug, top with coconut whipped cream if desired, and finish with a dusting of cocoa powder or crushed peppermint leaves.

The Science of the Beverage

This isn’t your childhood hot chocolate. It’s a no-sugar metabolic elixir that merges the indulgence of cocoa with the cognitive clarity of keto science.

Cocoa powder is rich in flavanols such as epicatechin, which improve endothelial function by boosting nitric oxide production, leading to enhanced blood flow and oxygen delivery to the brain (Front Nutr. 2022;9:818032). These compounds also reduce oxidative stress and inflammation linked to cognitive decline (Nutrients. 2018;10(5):538).

MCT oil acts as a fast fuel for neurons by producing ketones that cross the blood–brain barrier efficiently, offering stable mental energy without glucose spikes (Front Aging Neurosci. 2020;12:216).

Peppermint extract contains menthol, which exhibits both anti-inflammatory and vasodilatory properties. It soothes smooth muscle tissue, calms digestion, and enhances alertness through dopaminergic modulation (Nutrients. 2019;11(5):1049). Studies show peppermint aroma alone can increase cognitive performance and decrease fatigue (Int J Neurosci. 2008;118(1):59–77).

Coconut cream adds creamy texture and saturated fats that assist in satiety and stable energy release. Lauric acid within coconut has antimicrobial and immune-supporting effects (J Funct Foods. 2018;48:612–623).

Cocoa flavonoids also support serotonin synthesis, which explains why a sip feels like both therapy and dessert (Psychopharmacology. 2013;228(2):253–264).

Peppermint and cocoa together make more than a festive pairing, they represent thermoregulation at work. Menthol triggers cold receptors (TRPM8), while cocoa’s flavanols promote warmth via vasodilation, creating a balanced physiological illusion of comfort and alertness (Front Pharmacol. 2017;8:472).

This is brain chemistry in a mug… calm, sharp, and metabolically aligned.

Nutritional Information

(Per Serving)

• Calories: 210 kcal

• Fat: 21 g

• Carbohydrates: 4 g (net)

• Protein: 3 g

• Fibre: 2 g

Artistic interpretation - details may differ from the actual.