Gluten-Free Peppermint Mocha

Coffee drinks give me a chance to stop & relax.

The recipe is from Kristin Cavallari’s cookbook True Comfort.

What you need

1/2 cup full-fat coconut milk

1-2 shots of expresso

1 TB raw cacao powder

1 TS pure maple syrup

1/4 TS teaspoon peppermint extract

How to make

Warm the coconut milk to your desired temperature over medium to high heat in a small saucepan.

Pour the warmed milk into a high-powered blender and add the espresso, cacao powder, maple syrup, and peppermint.

Blend until the drink is combined and slightly frothy, about 1 minute.

Pour into a mug and enjoy it immediately.

Serves 1

Double the recipe to make 2 servings.

Enjoy

Melinda