When the candy cane season arrives, a peppermint chocolate chip shake is exactly what Cheryl wants. She isn’t strictly vegan, yet she reaches for this minty treat every year. If your household includes non-vegans, this version is likely to please everyone—it’s bright, refreshing, and surprisingly simple to make.
This shake doesn’t require ice cream. Instead, it relies on nondairy milk, crushed ice, a touch of peppermint, and a small amount of pectin or xanthan gum to create a thick, creamy texture that holds together. If you don’t have candy canes on hand, peppermint extract or a few fresh mint leaves work well as alternatives.
Many vegan candy canes are now available that use organic ingredients and plant-based colorings, which makes garnishing the shake with crushed candy cane both festive and allergy-friendly for those avoiding dairy.
Vegan Peppermint Chocolate Chip Holiday Shake
2 servings
15 minutes
15 minutes
This peppermint chocolate chip holiday shake is made without ice cream and works for vegans and non-vegans alike. It blends nondairy milk, chocolate, peppermint, and crushed ice into a smooth, festive treat. A tiny amount of xanthan gum or pectin gives the texture some body so the ice and liquid stay well combined.
Ingredients
- 1 cup nondairy milk (vanilla-flavored works well)
- 1 tablespoon vegan mini chocolate chips or grated vegan chocolate
- 1/8 to 1/4 teaspoon peppermint extract, to taste
- Sweetener to taste, if needed (maple syrup, agave, or a liquid sweetener of your choice)
- 1/8 teaspoon xanthan gum or 1 teaspoon pectin (this helps thicken and stabilize the shake)
- 2 cups crushed ice
- Crushed candy canes, for garnish
Instructions
- Pour the nondairy milk into a blender and add the chocolate chips or grated chocolate. Pulse until the chocolate is broken into small pieces. If your blender is low-powered, chop the chocolate first so your blender can handle it.
- Add 1/8 teaspoon of peppermint extract and blend briefly. Taste and add up to another 1/8 teaspoon if you want a stronger mint flavor.
- Taste and sweeten as desired. Unsweetened vanilla soy milk may benefit from 1 to 1½ tablespoons of sweetener such as agave, maple syrup, or a liquid alternative. Adjust to your preference.
- Blend in the xanthan gum or pectin. This step helps the shake hold its texture when the ice is added.
- If you have a high-speed blender, add all the crushed ice and blend until smooth, leaving tiny chocolate flecks visible. For less powerful blenders, add the ice in 1-cup increments and blend between additions to reach the same consistency.
- Serve immediately with a straw and garnish with crushed candy cane bits. To crush candy canes easily: unwrap them, put them in a sealed plastic bag, cover with a dish towel, and gently smash with a rolling pin or the flat side of a heavy utensil.
Recommended Products
- Brach’s Red and White Peppermint Candy Canes (or another vegan peppermint candy)
- Silk Vanilla Soymilk or your favorite vanilla nondairy milk
- Enjoy Life Semi-Sweet Chocolate Mini Chips or another vegan mini chocolate chip
Nutrition Information
Yield 2
Serving Size 1
Amount Per Serving
Calories 149
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Unsaturated Fat 2g
Cholesterol 11mg
Sodium 75mg
Carbohydrates 21g
Fiber 1g
Sugar 10g
Protein 5g
Nutrition information is an estimate. For medical or dietary concerns, calculate nutrition using the exact brands and amounts you use or consult your healthcare provider.
Share Your Version
If you make this recipe, consider sharing a photo on social media using the handle @kathyhestercooks so others can see your twist on the shake.
An easy sugar-free variation is to substitute a mint-flavored liquid sweetener in place of the chocolate chips and peppermint extract. That simplifies blending and still delivers a mint-chocolate profile. This shake also makes a delightful float over hot cocoa or a creamy topping for vegan ice cream.
If fresh mint is available, add a small handful to the blender for a brighter, fresher mint flavor. Fresh mint works especially well if you grow herbs indoors in winter or keep a small pot of mint on a sunny windowsill.
