Vegan Peppermint Mocha

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This healthy twist on a seasonal favorite tastes like a decadent treat, but actually has no dairy or processed sugar!  Consider making up a big batch of this recipe for your next holiday gathering; it’s sure to be a hit with even the pickiest friends and family. Feel free to adapt the flavors, as you like, substituting almond extract for the peppermint, removing the coffee, or using another non-dairy milk, as you like.

Total Time: 10 minutes

Serves: 2

Ingredients:

  • 1 can full fat coconut milk, chilled overnight in the fridge
  • 1 ½ tablespoons vanilla extract, divided
  • ¼ teaspoon pure peppermint extract (more or less to taste)
  • 1 ½ cups unsweetened vanilla almond milk
  • ¼ cup strong coffee
  • ¾ cup raw cacao powder (or unsweetened cocoa powder)
  • 1-2 tablespoons coconut sugar or honey (more or less to taste)
  • 1 pinch sea salt, to taste

Directions:

  1. Open the can of coconut milk, and scoop out the solids at the top. Pour the remaining coconut water into a medium size saucepan.
  2. In the bowl of an electric mixer fitted with the whisk attachment, whisk the coconut milk solids on high for 3-5 minutes, until fluffy and thoroughly whipped. Add ½ tablespoon vanilla extract, and a pinch of coconut sugar to taste, and whip until blended. Transfer to a bowl, and put in the freezer to firm it up while you make the rest of the recipe.
  3. In the saucepan with the coconut water, add the almond milk, coffee, peppermint extract, remaining 1 tablespoon vanilla extract, cacao powder, and 1 tablespoon coconut sugar (or honey), and whisk over medium heat until steaming. Add the pinch of salt, and season to taste with more sweetener or peppermint as needed.
  4. Divide the drink between two mugs, and top with a dollop of the chilled whipped cream. Dust each glass with a bit more cacao powder if desired, and enjoy!

Note: For a grownup twist on this recipe, you can add a splash of your favorite alcohol. Try Bailey’s, Frangelico, coffee liquor, or bourbon.

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