Peppermint Mocha

Peppermint Mocha



1/2 - 1 C. brewed coffee (or 2 shots of espresso)
1/4 - 1/2 C peppermint mocha (and/or creamy coconut milk/almond milk)
1 1/2 Tbsp organic cacao powder
Optional: About 1/4 tsp. peppermint extract
Optional: About 1/2 tsp. pure vanilla extract
Optional: About 1 Tbsp coconut butter
Optional: 1 scoop plain collagen
Dark chocolate shavings
Dark chocolate drizzle
Freeze dried raspberry
Peppermint candy

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In Blender:

1. Prepare coffee or make espresso shots
2. Warm the peppermint mocha/non-dairy milk (stove top is best)
3. Add coffee/milk/cacao/vanilla/sweetener/peppermint
4. Blend until mixed and foamy (you can also just stir everything together for the froth-free version)
5. Sprinkle with dark chocolate shavings, chocolate, drizzle and toppings


With Frother:

1. Prepare coffee or make espresso shots
2. Froth/heat peppermint mocha/milk in frother w/ cacao/vanilla/sweetener/peppermint
3. Pour over prepared coffee
4. Sprinkle with dark chocolate shavings and/or chocolate drizzle


*Recipe and photo courtesy of Maddie Ginder Scannapieco - @madd.healthy


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