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You are here: Home » Food Preparation » Recipes » Drinks & Smoothies » Frothy Peppermint Mocha {Nutrient-Dense}

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Frothy Peppermint Mocha {Nutrient-Dense}

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Frothy Peppermint Mocha {it's nutrient-dense, too!} | Chocolate and peppermint are a match made in heaven. Last winter I dove into the world of frothy coffee, inspired by "Bullet-Proof" coffee. When I need a boost, I make my frothy coffee because it is full of coconut oil, grass-fed butter, gelatin, and pastured egg yolks. This one's got peppermint, too! | TraditionalCookingSchool.com

I love all things peppermint: fudge, hot cocoa, ice cream…

And now mochas!

I decided to take my frothy coffee — complete with coconut oil, grass-fed butter, gelatin, and pastured egg yolks — to the next level with a frothy peppermint mocha. Because who doesn’t love a warm drink on cold winter days, especially if it has a nourishing boost?

I make my mochas with raw milk, but feel free to use homemade coconut milk or almond milk instead. If you have extra peppermint around, try making your own mint extract!

A red mug filled with peppermint mocha and frothy foam on top. Small chunks of chocolate are scattered on the table around the mug.
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Nutrient-Dense Frothy Peppermint Mocha

Who doesn't love a warm drink on cold winter days, especially if it has a nourishing boost?

Serves 2 to 4.

Course Beverage
Author Katie Mae Stanley

Ingredients

  • 2 cups raw whole milk *or coconut milk or almond milk
  • 2 cups coffee strong, freshly brewed
  • 1/4 cup cocoa powder
  • 1/4 cup raw honey
  • 1 tablespoon grass-fed butter
  • 1 tablespoon sustainably-sourced gelatin (certified glyphosate-free)
  • 2 tablespoons coconut oil
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Instructions

  1. Gently heat your milk in a small saucepan.

  2. If using raw milk, do not heat above 110 degrees Fahrenheit since that will destroy many of the beneficial properties. 

  3. Add all of the ingredients, including the milk, to a blender. 

  4. Blend on high until frothy.

  5. Pour into a mug and enjoy!

Recipe Notes

*Feel free to use coconut milk or almond milk for a dairy-free treat.

 

If you have any leftovers, store the mocha in a glass jar in the fridge. Remember there is gelatin in the drink, don't be alarmed if it looks like jello when you take it out. It will liquefy when reheated. If you feel like a bit of pudding, enjoy it cold!

What’s your favorite way to make a mocha?

This post featured in 33 Warming & Nourishing Fall Sippers.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Drinks & Smoothies Drinks & Smoothies (Gluten-Free) Food Preparation Health & Nutrition Recipes Superfoods & Supplements

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Reader Interactions

Comments

  1. Lindsey Dietz says

    December 22, 2014 at 8:42 am

    I made this this morning, but halved the recipe since it was just for me. And I didn’t have any peppermint extract, so I used 1 drop of peppermint essential oil instead. So, so good!! I’ve never been able to come up with a good blended coffee drink on my own, and now I don’t have to!

    Reply
    • Katie Mae Stanley says

      December 22, 2014 at 10:42 pm

      I’m glad you liked it Lindsey! I’ve become quite the blended coffee fan the past couple years. 😉 Great thought using the peppermint EO.

      Reply
  2. Jenny says

    December 22, 2014 at 3:46 pm

    I am not a coffee drinker but this morning I was wishing I could come up with some sort of chocolate peppermint something. I need to get my hands on some peppermint, but I look forward to trying this with the coconut milk.

    Reply
    • Katie Mae Stanley says

      December 22, 2014 at 10:42 pm

      Peppermint hot cocoa is always great too!

      Reply
      • Stephanie says

        September 13, 2015 at 12:39 pm

        What would we put in place of the coffee to do a peppermint hot cocoa?

        Reply
        • Katie Mae Stanley says

          September 13, 2015 at 8:33 pm

          More milk.

          Reply
    • Lindsey Dietz says

      December 23, 2014 at 1:44 pm

      Jenny, I made this using Java Teeccino, and it was delicious too! Just a heads up for you since you don’t drink coffee. I rarely drink coffee, and when I do, it’s got to be decaf.

      Reply
      • Katie Mae Stanley says

        December 27, 2014 at 9:51 am

        Great idea!

        Reply
  3. Wendy says

    December 23, 2014 at 1:05 pm

    looks like a yummy Christmas morning drink. How much honey does it need?

    Reply
    • Lindsey Dietz says

      December 23, 2014 at 5:39 pm

      Wendy, I believe it’s 1/4 cup. That’s what I used — and it turned out great! I’ll let Wardee know about the error. 😉

      Reply
      • Wendy says

        December 23, 2014 at 5:53 pm

        Thanks! I thought it was 1/4 cup, but have assumed things wrong before.

        Reply
        • Katie Mae Stanley says

          December 23, 2014 at 10:04 pm

          It’s 1/4 cup. I’ll get that fixed, I’m sorry.

          Reply
          • Wardee Harmon says

            December 25, 2014 at 6:29 am

            I fixed it. Thanks for the heads up, Lindsey and Wendy! No worries, Katie Mae. 🙂

  4. Sheridan says

    December 30, 2017 at 11:57 pm

    Tried this recipe for the first time tonight. Filled a cup with almond milk, poured it into a pan for heating, (on low to keep it from scalding). In the meantime I rinsed and dried the cup, then added a little cacao powder, Dandy Blend, Kerry Gold butter, a tablespoon of Great Lakes gelatin, and all the other ingredients, (unmeasured), then poured in the hot milk and stirred, for a single cup. YUM! It’s incredibly sweet and creamy-smooth, and so satisfying! We have a rare winter cold snap here in Florida; perfect for a cup of something hot, delicious and comfortable. The only thing that was close to overpowering was the one drop of food grade peppermint EO that I added, and maybe the coconut oil. (Need to cut back there.) But it was good!
    Thank you for the recipe!

    Reply

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