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By Amy Burgess

Chemical-Free, Dairy-Free Peppermint Mocha

peppmocha2 One of my favorite things about the holiday season is peppermint flavored everything! From candy canes to peppermint bark to a Crème de Menthe cocktail, count me in. My absolute favorite peppermint concoction, however, is a piping hot Peppermint Mocha! Top it off with whipped cream, light a fire and pop Love Actually in the DVD player and you have yourself a cozy night in!Your average Peppermint Mocha is loaded with sugar and chemicals though, so if you’re looking to indulge in this drink without all that junk, follow the healthy mocha recipe below! Chemical & Dairy-Free Peppermint Mocha
  • 3/4 cup hot black coffee (the stronger, the better!)
  • 3/4 cup unsweetened almond milk
  • 1 Tbsp. full fat coconut milk (optional)
  • 2 1/2 Tbsp. cocoa powder
  • 1/4 tsp. of pure peppermint extract
  • 1/2 tsp. white sugar (stevia)
  1. Stir all ingredients together until the mixture is smooth. Be sure to mix in any and all lumps of coal… aka cocoa powder ;)
  2. Pour into your favorite festive holiday mug
  3. Optional: Top with dairy-free whipped cream and cacao nibs!
Dairy-Free Whipped Cream
  • 1 14oz can full fat coconut milk (use a brand without guar gum (an emulsifier that prevents separation) because you want the cream and the water to separate for this recipe)
  • 1 Tbsp. maple syrup
  • 1 tsp vanilla extract
Instructions: Be sure to place the can of coconut milk in the fridge the night before. Also place a mixing bowl and beaters in the freezer overnight. When you’re ready to make your whipped cream, remove the chilled coconut milk from the fridge and flip it upside down. Open the can and you’ll see that the liquid has floated to the top. Pour out the liquid and save it for something else later, like smoothies. You’ll be left with the solid coconut cream at the bottom of the can. Scoop this into your mixing bowl that has been chilling in the freezer overnight. Whip the cream with a hand mixer until extra fluffy and light. Add the maple syrup and vanilla extract and beat until well incorporated. Add a spoonful to your Peppermint Mocha and enjoy! The rest of the whipped cream will last in the fridge for 1-2 weeks in a sealed container. If it becomes harder than you’d like, just whip it again to soften. -Amy