KETO PEPPERMINT MOCHA

This recipe is one of my absolute favorites, right next to my Gingerbread Keto Coffee and Simple Spiced Keto Coffee recipe (found in Harvest Gloew).

For this method, I used my French-press coffee maker to allow all the ingredients to steep with the coffee. If you don’t have a French press, simple brew drip coffee and add the cacao nibs and peppermint tea bag into the basket with the coffee grinds. While the peppermint and cocoa notes most likely won’t be as pronounced, you should still have the same effect, but perhaps weaker in strength.

Serves 1

INGREDIENTS:

• 10-12 oz boiling hot water

• 2 tbsp course ground coffee (I use mold-free, organic Purity Coffee)

• 2 tsp Crio Bru or raw cacao nibs

• 1 peppermint tea bag

• Pinch Celtic sea salt

• 1 tsp coconut oil

• 2 tbsp unsweetened almond or cashew milk, optional

DIRECTIONS:

1. In a french press coffee maker, add the coffee grinds, cacao nibs, tea bag (remove the tag), and pinch of sea salt.

2. Steep 5-9 minutes, depending on how strong you like your brew. For this mix, I found 7 minutes to be about right.

3. Once the coffee has been brewed, press the grinds and pour the liquid into your blender. Add the coconut oil and milk if using.

4. Blend coffee until frothy and pour into your favorite mug.