Peppermint and cocoa powder were meant for each other in my Truly Skinny Peppermint Mocha, a healthy take on your local coffee shop’s seasonal favorite.
Hi Bold Bakers!
For those of you who don’t know me, hi there, I’m Liv! Not only am I Gemma’s culinary assistant, but I’m the Bigger Bolder Baking resident alternative baker. What does that mean? Well it means I love experimenting with my sweets. From working with alternative ingredients, to accommodating all of your dietary preferences, I’m all about making classic sweets that just so happen to be good for you! From vegan to Keto, I’ve got you covered!
This recipe for my Truly Skinny Peppermint Mocha is one of the easiest and most satisfying to date. Each year when the holidays roll around and all the local coffee shops throw up their seasonal menu I sigh, because I know while all the new drinks taste good, they are filled with artificial ingredients and loads of refined sugar. Even when you get the “skinny” lattes at your favorite coffee shop, you are being fooled as they are made with low quality dairy and sweeteners that can upset your tummy by tricking your body into feeling like it just had sugar, which ultimately leads to a crash.
My Truly Skinny Peppermint Mocha is filled with natural peppermint and a good quality cocoa powder. With the addition of a natural sugar replacement and coconut milk, this mocha is filled with ingredients that taste amazing and will have your body thanking you!
What is a “skinny” peppermint mocha and how is this different?
There are a few reasons why this peppermint mocha is “truly” skinny. First and foremost, my peppermint mocha is 100% sugar free. Instead of sweetening this mocha with sugar, or another sugar replacement, I use Lakanto brand sugar and maple syrup. I love these alternative sweeteners as they are they only ones I’ve found that are 100% naturally derived and have no funky aftertaste.
My sugar free peppermint mocha is also made using coconut milk instead of dairy. So, if you’re looking to improve your over all health, I suggest you use your favorite non-dairy milk (almond, soy, or oat) as dairy can really upset your digestion and actually has a lot of natural sugar. Coconut milk is low in carbs, low in sugar and is a good source of healthy fat.
Contrary to what you might think, healthy fat is not to be avoided and is actually encouraged as part of a healthy diet. Some examples of good quality fats are MCT oil, ghee, and of course coconut oil.
What is “bullet proof” when it comes to coffee?
Not only is my truly skinny peppermint mocha sugar free, but it can easily be made “bulletproof.”
Bulletproof is pretty trendy right now, and for good reason. Bulletproof-style drinks are mostly popular with people following a high-fat, low-carbohydrate diet otherwise known as a “ketogenic” diet. Eating less carbs and sugar while upping your intake of healthy fat can increase not only your metabolism, but also your brain function.
I also like “bulletproofing” my drinks as it really keeps you satiated, or full, keeping away pesky sugar cravings and late afternoon coffee crashes. Like I mentioned, I’m adding a bit of coconut oil to my skinny peppermint mocha, but you can experiment with any of the suggested healthy fats. Additionally, you can leave the added oil out entirely.
Can this Peppermint Mocha be reheated?
One of my favorite things about my Truly Skinny Peppermint Mocha is that it can be made in advance and reheated. I often make one in the morning, then pop the extra in the fridge. I’m always looking forward to that moment when I get home and cozy up with a mug full of this warm, sweet drink.
You can make this up to 3 days in advance and it will keep just fine covered in an airtight container in the fridge.
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Peppermint and cocoa powder were meant for each other in my Truly Skinny Peppermint Mocha, a healthy take on your local coffee shop's seasonal favorite.
- 1 cup (8floz/225ml) freshly brewed coffee
- 1 cup (8floz/225ml) coconut milk, or any other non-dairy milk
- 3 tablespoons cocoa powder
- 1/4 cup (2oz/57g) Lakanto Sugar*, or Swerve
- 2 tablespoons Lakanto Maple Syrup*, regular maple syrup or honey
- 1/2 teaspoon peppermint extract
- 1 tablespoon coconut oil*, ghee, or MCT oil OPTIONAL
- coconut whipped cream, for topping
- fresh mint, for garnish
Simmer the coconut milk over medium heat until hot.
Pour the peppermint mocha into 2 mugs and top with optional coconut whipped cream and mint.
Enjoy while hot. Keep in an airtight container in the fridge for 1-2 days then re-heat to serve.
*You can replace the sugar substitutes in this recipe with regular sugar, but it will no longer be sugar-free.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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