Who doesn't love a peppermint mocha during the holidays? Whether it's while you're putting up a Christmas tree, wrapping presents, or having brunch, there's something about having a festive coffee that makes the occasion feel so much more special. Unfortunately, mochas sold at most coffee shops are full of sugar at best, and artificial sweeteners, preservers, and colors at worst. So at my husband's request I decided to try a recipe for a peppermint mocha a couple weeks back, and the result left us very satisfied. It's got a rich, creamy taste and is just sweet enough to bring out the chocolate flavor. But it's not overly sweet, which makes it the perfect holiday drink because I know I can have it a few times a week without regret!
If you'd like to keep it fully dairy free, remove the butter and add in an extra 1/2 T of coconut oil. If you don't have peppermint essential oil, I expect you could also swap it out for about 1 t peppermint extract, although I have not tested this to confirm the ratios.
Prep time: 10 minutes
1 strong cup of coffee
1 T grass-fed butter
1 T unrefined coconut oil
1 t unsweetened cocoa powder
1/2 t organic maple syrup
1 drop peppermint essential oil
- Brew the coffee (whichever method you normally use)
- [Optional] Warm your mug with hot water while your coffee brews to keep you mocha nice and hot.
- [Optional] Melt the butter and coconut oil in a pan on the stove, and stir in the maple syrup before removing from the heat. This will also help keep your mocha nice and hot.
- Place all the ingredients in a blender and blend for 30 seconds. Or place all the ingredients in a pitcher and blend using an immersion blender for 30 seconds.
Enjoy this decadent treat!