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!
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.
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
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Gently heat your milk in a small saucepan.
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If using raw milk, do not heat above 110 degrees Fahrenheit since that will destroy many of the beneficial properties.
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Add all of the ingredients, including the milk, to a blender.
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Blend on high until frothy.
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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.
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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!
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.
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.
Peppermint hot cocoa is always great too!
What would we put in place of the coffee to do a peppermint hot cocoa?
More milk.
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.
Great idea!
looks like a yummy Christmas morning drink. How much honey does it need?
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. 😉
Thanks! I thought it was 1/4 cup, but have assumed things wrong before.
It’s 1/4 cup. I’ll get that fixed, I’m sorry.
I fixed it. Thanks for the heads up, Lindsey and Wendy! No worries, Katie Mae. 🙂
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!