Vegan Peppermint Mocha

by Jill Dalton

Vegan Peppermint Mocha

Jill Dalton
It’s that time of year! Mint Mocha Time!!!! This recipe is based on my absolute favorite coffee drink that is only offered during the winter season at Starbucks. My recipe contains zero refined sugar and zero dairy but is still super delicious and fills my heart and belly with the Holiday Spirit!
4.50 from 2 votes
Servings 1
Prep 5 minutes
Total 5 minutes

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  • 2 cups almond milk , unsweetened, or plant milk of your choice
  • 2 dates
  • ½ Tbsp cocoa powder
  • ½ tsp peppermint extract
  • 2 shots espresso
  • ½ tsp vanilla powder , or extract


  • Warm the almond milk in a pan on the stove. Add to a blender along with remaining ingredients and blend until frothy. Pour into coffee mug and enjoy!
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Nutrition info

Calories: 134kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 0.3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 665mgPotassium: 210mgFiber: 4gSugar: 10gVitamin A: 1IUVitamin C: 0.2mgCalcium: 620mgIron: 1mg

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Patsy December 28, 2017 - 5:11 pm

I did not see in your recipe for the vegan mocha how much vanilla to add and if using a coffee substitute for the shot of espresso what would the measurement be for a “shot?”

Jill Dalton December 28, 2017 - 5:20 pm

Depends on how strong you make your coffe but I would say 1/2 cup regular coffee.

Yvette Staggs December 28, 2017 - 9:31 pm

where do you get shot espresso from and vanilla powder or can you use vanilla extract?

Cami Havard April 6, 2018 - 9:50 pm

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