One of our clients shared with me her Peppermint Mocha recipe. I couldn’t wait to get home and try to re-create the coffee shop version, except without the sugar and dairy. It was absolutely delicious. Now I don’t feel like I’m missing out on the peppermint mocha’s because this one is even better than one I could buy.
1 can coconut milk
2 1/2 TBSP cocoa powder
2 TBSP xylitol
1/2 tsp peppermint extract
strong coffee, brewed
1. Warm the coconut milk over low heat.
2. Whisk in the cocoa powder and xylitol until thoroughly mixed and heated. Remove from heat.
3. Add peppermint extract.
4. Fill your mug 1/4 to 1/2 full with peppermint cocoa, depending on your desire. (I like a 50/50 mix.)
5. Fill the rest of the mug with coffee and stir.