Peppermint Mocha. It’s hot chocolate, coffee, and a candy cane… all in one steaming mug of holiday cheer.
Or it’s a crazy-expensive disposable cup full of questionable chemicals and three day’s worth of sugar.
Not to sound like the Grinch, or anything.
Or you could make it yourself with healthful ingredients. It’s quick, easy, and oh-so-delicious!
Homemade Peppermint Mocha
serves one
What you need:
1/2 cup brewed espresso. I use dark espresso ground coffee, and this adorable little espresso maker to brew it.
1 cup of the best milk you can find. If you can’t get raw milk, try to use whole, cream top, vat pasteurized milk from grass fed cows
1 tablespoon raw cacao powder (like this)
1 tablespoon gelatin (like this)
1 tablespoon raw honey, local is best
1 tablespoon coconut oil (like this)
1/4 tsp peppermint extract (like this)
I love the ingredients in this recipe. They truly are good for you. I chose raw cacao powder because it is full of antioxidants, and also an excellent source of magnesium. You could substitute cocoa powder, though, if that is all you have and still get some pretty nice benefits. I also added gelatin, partly for its nutritional benefits (read about them here), but also because it acts as an emulsifier and keeps the cacao powder from settling out at the bottom of the mug. Coconut oil adds fat, can help with the absorption of other nutrients, and is great for the immune system.
Method:
In a small pan (this is the one I use, and I love it), add the milk, cacao, gelatin, coconut oil, honey, and peppermint extract. Leave it to set for a minute or so. This gives the gelatin time to dissolve rather than clump up. Then heat gently, stirring often, until it is warmed through and all the cacao has dissolved. Do not boil.
Pour the milk-mixture into your favorite mug and use a whisk to create some foam (if desired.) Then add the espresso and enjoy!
Incidentally, you could always skip the espresso and enjoy as Peppermint Hot Chocolate instead. 
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