Recipe: Homemade Vegan Peppermint Mocha
Ah, yes. For just about everyone I know, winter isn’t complete without a peppermint mocha from their favorite coffee shop. The problem is that mochas are sugary and often not dairy-free when bought at a cafe. So, I decided to make my own vegan version using extra dark chocolate, healthier sweeteners and rich coconut milk. The result was a cozy cup of pure deliciousness minus a trip to Starbucks!
- For Dark Chocolate Syrup
- 1/2 cup and 2 tablespoons water
- 1/4 cup and 3 tablespoons turbinado sugar*
- 1/4 cup and 1 tablespoon cocoa powder
- 3/4 cup of dark chocolate, chopped
- 1 tablespoon and 2 teaspoons agave syrup
- For Peppermint Mocha
- 1 cup coconut cream
- 1/4 cup espresso (for one shot, 1/2 cup for two shots)
- 1 tablespoon of dark chocolate syrup from the above recipe
- A few drops of peppermint extract (to taste)
- Top with coconut whipped cream and candy cane crumbles, for garnish
- Optional garnishes: cocoa powder and candy cane.
- To make the chocolate syrup, combine all ingredients over medium-low heat and stir until uniformly combined and slightly thickened. Set aside.
- In a small saucepan, warm coconut cream.
- Add ¼ cup espresso for one shot or ½ cup espresso for two shots into the coconut cream.
- Add one heaping tablespoon of dark chocolate syrup and stir until re-melted and combined. Pour into a mug.
- Top with a spoonful of coconut whipped cream (Scoop out the thick coconut that rises to the top of one can of full-fat coconut milk and whip it with vanilla and agave syrup, to taste).
Nutrition Information Per Serving
Serving Size: 1
*Turbinado sugar is slightly refined raw cane sugar. You can easily substitute it for white sugar if you don't have any.
From the kitchen of: Get Healthy U