Vegan Peppermint Mocha

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!

Recipe:

2 cups unsweetened almond milk or plant milk of your choice
2 dates
1/2 Tbsp cocoa powder
1/2 tsp peppermint extract
2 shots of espresso

1/2 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!

Calories: roughly 150

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4 Comments Add yours

  1. Patsy says:

    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?”

    Like

  2. Jill Dalton says:

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

    Like

  3. Yvette Staggs says:

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

    Like

  4. Cami Havard says:

    Pretty great post. I just stumbled upon your blog and wanted to mention that I’ve truly enjoyed browsing your weblog posts. In any case I will be subscribing to your rss feed and I’m hoping you write again very soon!

    Like

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