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Amberly Vahn

Creamy Bulletproof Peppermint Mocha

A cozy, festive morning pick-me-up made by blending brewed coffee, cocoa powder, maple syrup, coconut oil, and peppermint extract.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Coffee and Flavorings
  • 1 cup brewed coffee (medium roast blend recommended)
  • 1 Tbsp. cocoa powder (Dutch-process preferred)
  • 1-2 Tbsp. maple syrup (for natural sweetness)
  • 1/2 tsp. peppermint extract (high-quality for best aroma)
Group: Fats for Creaminess
  • 1 Tbsp. coconut oil (organic, unrefined if possible)
  • 1-2 Tbsp. unsalted butter (organic for luxurious texture)
Group: Optional Toppings
  • Whipped cream
  • Crushed peppermint candies
  • Dash of cinnamon

Equipment

  • Blender
  • Medium bowl
  • Whisk

Method
 

  1. Start by brewing your favorite coffee.
  2. In a medium bowl, combine the cocoa powder and maple syrup to create a paste. Whisk until smooth.
  3. Add coconut oil and butter to the cocoa paste and blend until fully incorporated.
  4. Gradually add the brewed coffee while blending until well-combined.
  5. Drizzle in the peppermint extract and blend for a few more seconds.
  6. Pour the mocha into a mug and top with whipped cream, crushed peppermint candies, or cinnamon.

Notes

This recipe can be customized to suit dietary needs and tastes. Store leftovers in the refrigerator for up to 3 days.