It's just not the holidays for me without a Starbucks peppermint mocha (or white chocolate peppermint mocha, mmm.) I generally splurge once or twice during the holiday season with the real thing.
Problem is I really, really like them and would love to have them all season long!
This year I decided I wanted to tackle the peppermint mocha and come up with a Paleo-friendly version. Now I can have a peppermint mocha anytime.
Not only is this recipe Paleo, but it's also vegan and 100% junk-free.
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Paleo Peppermint Mocha Recipe
Ingredients:1 can Organic Canned Coconut Milk (Regular, NOT light. Seriously, ew.)
1/3 cup Organic Cocoa Powder
2 to 3 Tablespoons Organic Grade B Maple Syrup (Optional)
1/2 to 1 teaspoon Organic Peppermint Extract(Depending how peppermint-y you like it. I do 1/2 teaspoon)
1 teaspoon Organic Pure Vanilla Extract
Add all ingredients into your blender and blend well, about 45 to 60 seconds, stopping once to scrape the sides with a spatula (the cocoa powder tends to stick to the sides).
Makes 1 pint.
- To make this Whole 30 or Sugar Detox compliant omit the maple syrup. Just a note on the vanilla extract, this is not strict Whole30 compliant if it contains alcohol as extract often do. Try substituting withVanilla Powder.
- To make this low carb or keto friendly replace the maple syrup with 2 to 4 packets of a low carb friendly sweetener like stevia, Truvia, etc.
- If you prefer dairy you can swap the canned coconut milk for 2 cups of half and half or whipping cream (just don't blend as much or it will whip).
- To lighten this up you can replace the canned coconut milk with 2 cups almond or cashew milk (though it won't be as creamer-y obviously) and replace the maple syrup with stevia.
Use to taste in your favorite coffee or espresso (generally 2 to 4 tablespoons per drink). If you have a frother, give it a whirl.
For a special holiday treat top it with whipped coconut cream (or real whipped cream if you do dairy) and a sprinkle of cocoa powder or mini chocolate chips. YUM!
Let me know if you try it!