I recently shared a recipe for my homemade version of a Starbucks Pumpkin Spice Latte, and many of you were asking for a recipe to replace their Peppermint Mocha. So, here it is…my real food recipe for a peppermint mocha without any of the crazy ingredients like potassium sorbate and carrageenan (both linked to cancer) that Starbucks uses:
Can you guess how much sugar is in a Starbucks Peppermint Mocha?
Even if you only order a “Tall” Starbucks Peppermint Mocha, you’ll be ingesting 42 grams of sugar.
A “Grande” size has an astonishing 54 grams of sugar.
Much of this sugar is coming from white sugar added to Starbucks Mocha Sauce and Peppermint Syrup. White sugar is one of the worst ingredients to eat in excess. Most experts recommend the average person eat no more than 25 grams (women) or 38 grams (men) of added sugar PER DAY. So, just one of these little puppies will put you wayyy over that.
All the excessive sugar in our diets is one of the biggest health destroyers…increasing the risk of obesity, type 2 diabetes, heart disease, Alzheimer’s, liver disease, and cancer – but its detrimental effects can take years to surface. It’s the hidden link to so much pain and suffering – AND it makes you feel and look awful!!!
You really don’t need all that sugar to make a delicious peppermint mocha.
My peppermint mocha recipe is sweetened with only one tablespoon of maple syrup and is just as satisfyingly delicious as the original. Maple syrup is an unrefined natural sweetener that has its nutrients intact, unlike refined sugar that is stripped of nutrition and has an acidic affect on the body.
This peppermint mocha recipe serves two, so make a pot and share it with a friend! You can easily cut the ingredients in half if you want to make only one drink.
- 2 cups dairy or non-dairy milk of choice
- 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup, more as desired
- 1 teaspoon peppermint extract
- 2 shots espresso or ½ cup strong coffee
- In a small pot, add all of the ingredients except the coffee and peppermint extract. Heat until warmed but not boiling, stirring to combine. Take off the heat and stir in the peppermint extract.
- Add one shot espresso or ¼ cup strong coffee to two mugs. Pour 8 ounces of the milk mixture on top and stir to combine. Top with whip cream and shaved dark chocolate, if desired.
If you like less of a peppermint taste then only use ½ teaspoon, adding more once tasted.
For a real treat you can add whipped cream – but not the traditional stuff from a spray can!
Most brands like Reddi-Wip aren’t organic and contain corn syrup and carrageenan. This is why I like to make whipped cream with canned coconut milk that contains just one ingredient: organic coconut milk. And then blending it with unrefined coconut sugar and vanilla extract.
- 1 can (13.5 oz.) full fat coconut milk
- 2 teaspoons coconut nectar or coconut palm sugar
- ¼ teaspoon vanilla extract
- Place can of full-fat coconut milk into refrigerator overnight.
- Remove the can from the refrigerator the next morning and flip upside down and open that end of the can.
- Pour liquid into a small mixing bowl and set aside, you will not be using this liquid for the recipe.
- Then after the liquid is removed from the can you will see the solid coconut cream on the bottom, scoop out and place in a large chilled mixing bowl with coconut sugar and vanilla extract. Whip coconut cream with beaters until a fluffy consistency is achieved.
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Let’s navigate our over-processed food world together.
P.S. Please share this “Starbucks” Peppermint Mocha recipe to spread the word that you can make Starbucks holiday drinks without all those processed ingredients and refined sugar!