It’s the most wonderful time of the year — Peppermint Mocha season (see ya next year, Pumpkin Spice Latté)!
You’re probably well-acquainted with Starbucks' version of this holiday classic. But hold the phone — have you checked out the nutritional facts of this decadent bevvy? Even without the whipped cream on your grandé cup of mint chocolate heaven, you’re looking at 52 grams of sugar. And you KNOW it’s not the natural kind.
We know what you’re thinking. “It’s cold outside. I’m layering. What’s a little extra sugar?” And you’re right! ‘Tis the season to treat yo-self! So to help satisfy your sweet tooth AND ensure you still fit into your New Year’s Eve party outfit, we’ve come up with an AH-MAZING do-it-yourself Peppermint Mocha recipe, featuring VerMints!
It tastes like candy, it's rich and creamy, AND it has ZERO refined sugar (and only a a few grams of the natural kind). Excuse us for saying so, but we’ve really outdone ourselves this time.
HOW TO MAKE ONE, BIG DELICIOUS MUGFULL
Ingredients:
1 cup + 2tbsp boiling water
4 tbsp ground coffee
1 cup of unsweetened soy or nut milk
1 tbsp cocoa powder
1 tbsp crushed organic PepperMint VerMints (about 15 mints + extra for optional topping)
2 tsp organic stevia
1 drop peppermint extract
Directions:
Use coffee grounds and 1 cup of boiling water to make a VERY strong cup of coffee. We used a French press and let sit for 4 minutes.
In a small bowl, mix 1 tbsp of VerMints with 2 tbsp boiling water. Stir in the stevia and peppermint extract and cover, allowing the mints to dissolve.
Steam the soy or nut milk on the stove, whisking until it becomes hot and frothy.
Pour the coffee into a mug and stir in the cocoa powder, mint mixture and top with steamed milk. Save the foam for last, top with remaining crushed mints, and drink it up before anybody steals it!
Because we know you're going to make this more than once, feel free to tweak the portions to suit your tastes.
Let us know what you thought of this recipe in the comments below!
