A Touch of Peppermint

When I think about the start of the Christmas holiday, peppermint is the main thing that comes to mind. Candy canes were always a personal favorite of mine. When I was little, I would dip them into hot chocolate and let them melt. What better way to welcome the Christmas season than these peppermint-inspired recipes!

Chocolate Peppermint Bread

Ingredients needed:

½ cup of Kelapo Ghee (softened)

1 cup of brown sugar

2 eggs

1 cup of sour cream

1 ¾ cups of all-purpose flour (or almond flour)

½ cup of cocoa powder

1 teaspoon of baking powder

1 teaspoon of kosher salt

Kelapo Ghee Non-Stick Cooking Spray

½ cup of milk chocolate chips

1 teaspoon of peppermint extract

Chocolate Glaze Topping:

1 ⅓ cups of milk chocolate chips

½ cup of heavy whipping cream

¼ cup of Kelapo Ghee

¼ teaspoon of peppermint extract

2 candy canes (crushed)

Begin by preheating the oven to 350 degrees. In a large bowl add in the Kelapo Ghee and sugar then using a hand mixer cream them together. To that same bowl, add the eggs and sour cream in and beat with the hand mixer until a smooth-consistency. Next add in the flour, cocoa powder, baking powder and kosher salt and thoroughly mix with the and mixer. Lastly, fold in the chocolate chips and peppermint extract using a non-stick spatula. Grease the pan with Kelapo Ghee Spray and spoon the batter into the pan. Place in the oven for about 50-60 minutes, or until a toothpick comes out clean. Once the bread is ready, let it rest for 20 minutes.

To make the chocolate glaze, melt the Kelapo Ghee in a saucepan over medium heat and add in the heavy cream once ghee has completely melted. Increase the heat and using a whisk stir continuously. Heat until mixture comes to a boil. Once the mixture boils, pour it over the chocolate chips in a separate bowl and stir until it’s smooth. To that same bowl, add the peppermint extract and combine. Once the bread has finished resting drizzle spoonful’s of glaze over the top, allowing it to drip down the sides. Top with crushed candy canes.

Peppermint Hot Chocolate

If you have a slow cooker, then you’re going to love this recipe for the holiday season. It’s great for cold days (even though Florida doesn’t get many of those).

Ingredients needed:

2 cups of milk (or almond milk)

3 tablespoons of granulated sugar

4 ounces of semi-sweet chocolate (chopped)

2 tablespoons of unsweetened cocoa powder

½ teaspoon of peppermint extract


Whipped cream

Candy canes (crushed)

Place all the ingredients into the slower cooker then using a whisk mix all together. Cook on low heat for about 2.5-3 hours while making sure to whisk the mixture from to time. The idea is to mix in well the melted chocolate. Once ready, serve warm and top with whipped cream and crushed candy canes.

Peace, love and Kelapo


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