November 27, 2010

Recipes: Super {food} Peppermint Mocha

Starbucks hasn't got a thing on this delicious, so incredibly good for you steaming hot drink. Perfect for a morning accompaniment to your newspaper reading or email checking, or a warm drink to make your latest read even better.
Aside from tasting amazing, this warm chocolaty beverage will help you focus, reduce your appetite cravings, calm your growling stomach, curb your sweet tooth, fill you up and help you lose weight (the coconut oil & cacao!!!) "HA!" you must be thinking, but oh no, I assure... would I drink it otherwise? Come on now ;)

I created this recipe specifically because the holiday season is upon us, I am craving my traditional Starbucks Holiday Latte's, and just don't want to make room for that kind of sugar calorie in my diet, nor do I want to risk lowering my immune system while breastfeeding. So here you go. Taste and see that the drink is good!

12 oz Silk (or other brand) Almond Milk (I use original flavor, but its up to you)
3 Tbsp (rounded) Organic Raw Cacao Powder
2 Tbsp Grade B Maple Syrup (you must use grade B for the nutrients, the other is just sugar with no benefits)
1-6 drops of Stevia (I love the dark chocolate flavor of stevia for this OR the pepermint flavor! Note: I use the stevia if I need it sweeter -I usually do, but don't want to add more calories from the maple syrup, so I just sub stevia drop by drop until I'm happy with the sweetness)
1 tsp Organic, Gluten-Free Peppermint extract
1 heaping Tbsp. Raw Organic Coconut Oil

Heat the almond milk on the stove in a saucepan until you reach desired heat. Try to avoid boiling. Remove from heat. In your mug, mix the raw cacao powder with the grade B maple syrup until a chocolate syrup consistency. Add in the stevia drops and the coconut oil. The coconut oil will probably be solid, don't worry about mixing it together with the chocolate syrup.
Add the heated almond milk to your mug with other ingredients, mix until all ingredients are dissolved, including coconut oil. Avoid reheating if possible.

***Note: If you want to turn this into a genuine mocha beverage, which I commonly do in the wee small hours of the morning ;) then simply add 6 oz coffee to 6 oz almond milk, or 8-10 oz off coffee and less almond milk depending on your preference; and there you have it. If you are not a coffee person, this is also delicious with caffeine free peppermint tea, or a plain black tea like Tazo.
Please try and make ALL the coffee/tea you drink organic (and fair trade!!!). Organic coffee isn't treated with the same awful pesticides that regular coffee is. Those pesticides are extremely hard on your body's organs of detoxification; your skin, liver, kidney, etc.




1 comment:

  1. Thank you so much for the recipe! I will definitely try it. I was HOOKED on Starbucks' peppermint mochas this season and now I am doing a project called, "50 Days as a Vegan." A friend recommended your blog, and I'm so glad she did! Great content.