Peppermint mocha latte
This festive drink gives you full chocolate-coffee flavor with a lift of peppermint, but with far less sugar than coffee shop versions. Unsweetened almond milk enriches the drink while keeping things light; you can substitute unsweetened cashew, macadmia, or soy milk if you prefer. A quick spin in a blender creates a luscious frothy foam layer that holds up well without deflating, even after you sprinkle on the finishing touch of crushed peppermint candies. You can leave out the blending step for a more straightforward coffee beverage.
Unsweetened vanilla almond milk
Espresso, instant powder
Unsweetened cocoa powder
Peppermint hard candy
2 item(s), crushed
- In a medium saucepan, whisk together almond milk, espresso powder, sugar, and cocoa. Cook over medium heat until hot but not boiling, 4 to 5 minutes. Remove from heat and stir in mint extract.
- Pour into a blender and blend on high until very frothy, 30 seconds to 1 minute. Divide mixture evenly between 2 mugs and top with crushed peppermint.
- Serving size: 1 cup