Dairy Free Peppermint Mocha
Ingredients
Chocolate Collagen Version
- 1 cup brewed coffee
- ¼ cup unsweetened vanilla almond milk (I use MALK Organics)
- 2 scoops chocolate collagen (I use Further Foods)
- 1 crushed candy cane (I use Yum Earth)
Cocoa Powder Version
- 1 cup brewed coffee
- ¼ cup unsweetened vanilla almond milk (I use MALK Organics)
- 2 scoops cocoa powder
- 1-2 tsp pure maple syrup
- 1-2 drops peppermint extract (or ⅛ tsp) (NOT essential oil!)
Optional Toppings
- (dairy free) whipped cream
- crushed candy cane pieces
Instructions
Chocolate Collagen Version
- Brew your favorite coffee, and pour it over a broken up candy cane so that it melts.
- Heat almond milk in the microwave for 45 seconds, then mix in chocolate collagen. Froth with a milk frother, blend in a blender/with an immersion blender or whisk together until no clumps are left.
- Pour the milk over the coffee, top with whipped cream and crushed candy cane pieces.
Cocoa Powder Version
- Brew your favorite coffee.
- Heat almond milk in the microwave for 45 seconds, then mix in cocoa powder, maple syrup and peppermint extract. Froth with a milk frother, blend in a blender/with an immersion blender or whisk together until no clumps are left.
- Pour the milk over the coffee, top with whipped cream and crushed candy cane pieces.