Mmmm…’til the season for hot, peppermint + chocolatey deliciousness, don’t ya think?? I used to be a Starbucks Peppermint Mocha junkie and – although I got the sugar dopamine rush – often regretted it shortly thereafter. But just ‘cuz I no longer do the “dirty” version doesn’t mean I can’t have something equally as delicious that makes me feel great too, right?!
This is why, my love, I have created the ultimate clean-drinking, warm-and-cozy, satisfying, and make you feel like tinseling the town version, below.
Here are the key notes for Peppermint Mocha:
- Liquid: You can do the traditional 1 cup coffee to ½ cup “milk” ratio here. You also do decaf. Personally, I love using Dandy Blend, which is a caffeine-free coffee substitute made from dandelions and tastes just like instant coffee. Caffeine increases our blood sugar levels (much like sugar does), which have negative health implications (blood sugar “highs” come with crashing “lows”). When I make it with Dandy Blend, I use a 50/50 ratio of water and “milk” and use 2 teaspoons of the Dandy Blend powder.
- Cacao Powder: Cacao is a more antioxidant rich version of cocoa because it obtained from raw beans (vs. roasted), leaving the antioxidants intact. If you don’t have it, you could use cocoa.
- 100% Pure Maple Syrup: Here’s the deal – if you want a clean-eating version of this peppermint mocha, skip the Aunt Jemima (and other corn syrup-laden versions) and go for the good stuff. You could also use honey here, just be sure to stir it well enough to fully incorporate.
- Optional Coconut Whipped Cream: I mean, is whip cream really optional…? I usually have some around from a weekend dessert-making spree but, if you don’t, it’s not the end of the world. It does elevate this from a peppermint coffee, though, to something deliciously decadent.
Paleo Peppermint Mocha
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Paleo Peppermint Mocha
Description
Need an excuse to sit by the fire, sipping on some peppermint-chocolatey deliciousness? This Peppermint Mocha is just as good as your coffee house version but without the guilt or after-effects!
Ingredients
1 Cup Coffee, Decaf, or Dandy Blend “coffee”
½ Cup Non-Dairy Milk
2 tsp Cacao Powder
1 TB Maple Syrup (or to taste)
¼ tsp Peppermint Extract
Coconut Whipped Cream, optional – see note
Instructions
Combine all ingredients in a small blender and blitz until fully smooth. Re-heat and top with optional
coconut whip or serve over ice as a cold mocha. Either way, sip in ultimate bliss!
Notes
You can find the recipe for Coconut Whipped Cream, here
Note: You can find the recipe for Coconut Whipped Cream, here.
