Recipe: Peppermint Mocha
Seasonal flavors and holiday delights are among the fun things to anticipate this time of year. With food, this can mean navigating the abundance of goodies that seem to be all around us. Marketing messages send little reminders of just how much we “need” that special treat, too. It doesn’t have to be all or nothing! If you’re feeling festive, why not save a bit of money and making a nutrition upgrade? This Peppermint Mocha recipe remake is sweetened with pure maple syrup and allows for swapping in whatever type of milk you prefer. Not to mention it uses ingredients you can actually pronounce. Another bonus? The creamer recipe makes more than one serving, so you can sip this tasty treat more than once, or share it!
Peppermint Mocha
Serves 4
Ingredients
Peppermint Creamer
- 1 C unsweetened almond milk (or milk of choice)
- 3 Tbsp maple syrup
- 1/4 tsp peppermint extract
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp coconut oil
Peppermint Mocha
- 1/4 C peppermint creamer
- 1 C brewed coffee
Directions
- Add the creamer ingredients to the blender. Blend until the coconut oil is well incorporated.
- Combine 1/4 C creamer with 1 C coffee to make a single-serving peppermint mocha.
- Refrigerate the remaining creamer in a sealed container up to 5 days.
Tip: If you’re planning to prepare the creamer and coffee in bulk, add all the creamer ingredients and 4 C of coffee to the blender. Blend until well combined. Be careful when blending hot liquids!
If you’re interested in other sweet, seasonal sips, check out our vegan eggnog!
