Happy Monday! I just came back from a long weekend skiing in Vail, Colorado and my Christmas cheer is at an all time high. While we were there, the area got several feet of snow. So. Much. Snow. It was seriously like a Winter Wonderland and got me right in the Christmas spirit! If you’re not quite on the level I am just yet, this peppermint white chocolate mocha will surely get you there! It is SO creamy, rich, and chocolatey. The perfect treat to warm you up this Christmas!
making your own white chocolate
Now, most store bought white chocolate is not vegan. I couldn’t even find any at Whole Foods! So sad…But good news. You can easily make your own with cacao butter for this drink and it’s really, really good. My husband says it’s better than the peppermint mochas at Starbucks…quite a compliment if you ask me! And making your own with very few ingredients and no yucky preservatives is far better for you anyway. All you’ll need is cacao butter, organic powdered sugar, and a little bit of plant-based milk!
Most good, high quality white chocolate should have cacao butter as the first ingredient. You can buy cacao butter on it’s own from most health food stores. It is solid at room temperature and a slight yellow color (see above). I have seen it sold in blocks but I bought mine in little chunks which is actually perfect for this recipe! Cacao butter is basically the fat extracted from the cocoa beans and is naturally high in antioxidants which makes it shelf stable for a very long time. I like to keep mine in the fridge to prevent any melting!
making your peppermint white chocolate mocha
It is seriously so easy! All I do is melt about a tablespoon sized chunk of cacao butter in a small pot with 2 tablespoons of organic powdered sugar and a teeny bit of plant based milk! This will melt very quickly! Next, I add in a cup and a half more of plant-based milk and 5-10 drops of peppermint oil! Make sure your peppermint oil is safe for consumption. I would not recommend using peppermint essential oils as essential oils are not safe to eat. Instead, near the spices at your local grocery store, there should be peppermint oil that is specifically made for consumption!
Last step is to add in two shots of espresso! I have a Nespresso machine which makes this very easy!
Now, because the cacao butter is the fat extracted from the cocoa beans, it may look a little oily, as oil floats! To help incorporate it and prevent separation you could transfer your peppermint white chocolate mocha to a milk frother, like this one, or even put it in your blender and froth it up a bit before serving!
Finally, top with your favorite vegan whipped cream! This is a must! I love the coconut milk whipped cream sold at Trader Joe’s!
If you try this recipe, be sure to leave me a comment and rate this recipe! I love hearing what you guys think! And if you’re not a coffee drinker, I’d recommend my hot chocolate recipe. No coffee, but equal amounts of Christmas cheer!
Peppermint White Chocolate Mocha
Ingredients
- 1 tablespoon cacao butter
- 2 tablespoons powdered sugar
- 1 ½ cups unsweetened plant-based milk - plus 2 tablespoons
- 2 shots espresso
- 5-10 drops peppermint oil - double check the peppermint oil is edible
- coconut whipped cream - for topping
Instructions
- In a small pot, melt together a tablespoon sized chunk of cacao butter with 2 tablespoons organic powdered sugar and 2 tablespoons plant-based milk.
- Once melted, add in one and a half cups plant-based milk. Whisk together until warm!
- Add in 5-10 drops of edible peppermint oil.
- Optional: Transfer mixture to a milk frother or blender like the Vitamix to froth mixture.
- Next, pour white chocolate milk mixture into a mug. Add in 2 shots of espresso and stir.
- Lastly, top with coconut whipped cream. Enjoy!
Notes
- I don't recommend doubling the serving size. For some reason it greatly reduces the richness of the mocha. If you want to make multiple servings, make them one at a time.
- Make sure your peppermint oil is edible! Peppermint essential oils made for diffusing are generally not safe for consumption.
- The cacao butter I used
- If you don't have a Nespresso or an espresso maker, you could probably sub in ½ cup of brewed coffee!
Note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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