Don't spend a fortune on coffee shop coffee, make your own vegan peppermint mocha.
Once in a while you just want a vegan peppermint mocha – am I right? Coffee with a little chocolate, a twist of peppermint, and a big dollop of whipped soy cream. It’s like a little slice of Christmas in a mug. Now you could go to Starbucks and pay several bucks for a skinny soy peppermint mocha, but you won’t get it with the whip on top. Nor will you get it with almond milk – my personal favorite. Because of all of those wont’s, I decided to make my own, and I’m so happy that I did.
Making a peppermint mocha seemed like a super easy idea on paper, but it wasn’t. It took me several tries and wasted coffee to get the measurements of the chocolate and peppermint just right. Thank goodness my son was home to help me with the taste tests! He is a coffee connoisseur (a nice word for snob) and hasn’t quite learned how to be gentle with his constructive criticism; however, he helped me reach my goal of the perfect vegan peppermint mocha, and for that, I can get over the looks and comments of the first few failures.
Here’s what I learned: 1.) Always melt the chocolate before adding it to the coffee. 2.) A little pure peppermint extract goes a long way. 3.) Warm the almond milk before adding it to the coffee.
Those three nuggets of wisdom will help you to make the most delicious homemade peppermint mocha that you can sip from the comfort of your home, in your pajamas! No need to get dressed and walk or drive to get one. Now that's what I"m talking about!!
Sit back and take a sip. The first thing that will greet you as you put your lips on the mug is the delicate, spicy aroma of the peppermint. It’s one of those smells that gives me a jolt of energy, it’s so bright and bold. Then there’s the dark chocolate, so rich, woodsy, and slightly bitter. The coffee is bold and strong, but the warm almond milk softens the flavor. It’s a collaborative effort, not one single ingredient is the star, they all work together to make a delicious, balanced coffee that will warm your heart and put a smile on your face.
This is definitely a seasonal holiday drink, and that’s why I love it. Christmas only comes once a year, and it will be over before we know it, so why not indulge a bit?
If you don’t have time to make this in the morning then buy some decaf and have it for dessert. Or turn it into a cocktail, just add a shot of brandy to it.
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Vegan Peppermint Mocha
Ingredients
- 3/4 cup of strong coffee
- 1/4 cup of warm almond or soy milk
- 1/4 cup of vegan dark chocolate chips - melted
- 1 or 2 drops of pure peppermint extract
- 1 teaspoon of crushed peppermint candy
- Soy or coconut whip optional
Instructions
- Make the coffee in your coffee maker. Warm the almond milk in a small sauce pan, don’t allow it to come to a boil.
- Heat the chocolate chips in a microwave for 2 minutes and stir until melted and thin enough to spoon into the coffee.
- Add the chocolate, extract, and crushed peppermint candy to the coffee and stir well. Add the almond milk and stir. Squirt a dollop of soy whip on top and garnish with leftover crushed candy and a sprinkle of dark cacao powder.
Sj says
Linda Meyer says
Sj says
Linda Meyer says
Juliane C Rybicki says
Linda Meyer says
Juliane C Rybicki says
Linda Meyer says