Dessert•healthy
The Truly Skinny Peppermint Mocha
Peppermint and cocoa powder were meant for each other in my Truly Skinny Peppermint Mocha, a healthy take on your local coffee shop's seasonal favorite.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (8floz/225ml) freshly brewed coffee
- 1 cup (8floz/225ml) coconut milk, (or any other non-dairy milk)
- 3 tablespoons cocoa powder
- 1/4 cup (2oz/57g) Lakanto Sugar*, (or Swerve)
- 2 tablespoons Lakanto Maple Syrup*, (regular maple syrup or honey )
- 1/2 teaspoon peppermint extract
- 1 tablespoon coconut oil*, (ghee, or MCT oil OPTIONAL)
- coconut whipped cream, (for topping)
- fresh mint, (for garnish )
Instructions
- 1
Simmer the coconut milk over medium heat until hot.
- 2
Carefully add the hot coconut milk, fresh coffee, cocoa powder, Lakanto sugar*, Lakanto maple syrup* and peppermint extract to a blender — or whisk vigorously by hand. Blend or whisk until the drink is rich and frothy.
- 3
Pour the peppermint mocha into 2 mugs and top with optional coconut whipped cream and mint.
- 4
Enjoy while hot. Keep in an airtight container in the fridge for 1-2 days then re-heat to serve.