A couple weeks ago, a certain coffee company released their holiday beverages in those pretty red cups and I was feeling sad about my new diet restrictions. However, it didn’t take me long to realize that DESPITE my food allergies, I haven’t had a holiday drink at that certain coffee company in years – too much artificial dye, sugar and all those things I can’t pronounce. So I did what all in my situation would do… went to straight to my favorite blog, Against All Grain, and found this recipe, and made it my own. It can be consumed as a beverage all on it’s own (like a hot chocolate from the original post) or turn it into a coffee creamer for that caffeine boost!
| Prep Time | 2 Minutes |
| Cook Time | 10 Minutes |
| Servings |
Servings
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- 1 Cup Coconut Milk Canned
- 1 Cup Almond Milk
- 1/3 Cup Cacao Powder
- 2-3 Tbsp. Maple Syrup Adjust to your desired sweetness. 2 Tbs will be barely sweet tasting.
- 1 Tsp. Peppermint Extract
- 1 Tsp. Vanilla Extract
- 1/4 Tsp. Sea Salt
Ingredients
|
|
- Combine both milks in saucepan over medium heat.
- Whisk in the cacao powder, maple syrup, sea salt and bring to a low boil.
- Reduce heat and let simmer 5-10 minutes until the cacao lumps have dissolved and mixture has thickened a bit.
- Remove from heat and whisk in the peppermint and vanilla extracts.
- Now serve as a decadent sipping chocolate, or add a half cup of the mixture to a cup of coffee for a delicious, peppermint mocha!
If you aren't a fan of the peppermint mocha (Bah Humbug!) then this recipe is your chance for some creativity in the flavor department. Feel free to sub out the peppermint for another flavor... like caramel extract (definitely sprinkle a little Fleur De Sel on top for that salted caramel mocha yummy-ness!).
Lastly, this recipe is not very sweet. Which is perfect for an unsweetened tea drinking, black coffee lover like myself. But if you'd like a more traditionally sweet mocha experience, amp up your sweetener or sub it out for honey, agave or Stevia and enjoy!
Cheers!
Stacey
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