• Krista Smith, FNTP

Sugar Free Peppermint Mocha

To know me is to realize my love for just about all things peppermint. Let's be real: Why is this primarily a winter thing? I say include peppermint all year!


When I went keto many years ago and cut out the sugar, I really missed peppermint mochas from that popular coffee chain. While I would get one as a treat during the holidays, it still didn't make me feel great to stray off track with a cup of sugar and calories. This healthier version is just as deliciously rich, chocolate-y and peppermint-y without all the extra sugar and additives. Don't like coffee? Omit and drink as an awesome hot cocoa!




Sugar Free Peppermint Mocha

By Krista Smith, NTP


Serves 1


Ingredients


1/3 C heavy whipping cream (or full-fat coconut milk solids if dairy free/vegan, see notes)

¾ C coconut milk

1 T organic cocoa or cacao powder

1T confectioner’s style erythritol/stevia blend—I like Swerve

4 drops liquid stevia, or to taste (if you prefer it sweeter)

1 drop DoTerra peppermint essential oil (preferred for best flavor) or ½ tsp peppermint extract

4-8 oz fresh brewed espresso or drip coffee

2T homemade whipped cream or whipped coconut milk, optional (see notes below)


Optional add-ins: 1 tsp Om Superfood mushroom powder, 1 scoop vital proteins collagen peptides


Directions


In a medium saucepan on medium-high heat, heat the milks until they start to bubble. Whisk in the cocoa powder and confectioner’s sweetener until well combined. Bring to a low simmer, then remove from heat. Add stevia (if desired) and the peppermint oil. Whisk in the coffee. Pour into a mug and top with whipped cream. Enjoy!


Not a coffee drinker? Omit for a deliciously rich hot cocoa!


NOTES:

Most coconut milks will separate at slightly cooler than room temp and the solid portion (fattier part) will be at the top when you open the can. This is the solid you need to use for this recipe. However, to be sure, refrigerate the unopened can overnight. Scoop out only the white solid part and discard or save the rest.


BONUS RECIPE: How to make coconut whipped cream

Use the white solid part of the coconut milk. Place into a mixing bowl. Using a hand blender, immersion blender with a whisk attachment, or stand mixer with the whisk attachment, whip the coconut milk until fluffy and soft.


Optional add-ins: 1 tsp vanilla extract &/or stevia to taste. Store in an airtight container in the fridge for up to 5 days.

Palmdale, CA

info@your180health.com

661.434.1090

Krista Smith
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Nutritional Therapy Practitioner

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