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    Home » All Recipes » Breakfast and Brunch Recipes

    Vegan Peppermint Mocha

    Updated: Apr 7, 2021 · Published: Jan 9, 2021 by Allison · This post may contain affiliate links · 4 Comments

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    A vegan peppermint mocha made with wholesome and healthy ingredients? Now, that’s what I’m talking about! Non-dairy milk, strong coffee, almond butter, maple syrup, cocoa, dark chocolate, and peppermint extract are blended to creamy perfection in this blissful winter drink! 

    an overhead shot of the vegan peppermint mocha in a blue mug against a dark blue backdrop
    Happy Saturday!!! What are you all up to today? Getting in lots of quality time outdoors? Working on a home project? Cooking or baking up a storm? Whatever you’re doing, I bet this vegan peppermint mocha will make your weekend activities even more enjoyable. 🙂 I finally restored order to my living space this morning, and then went on a walk with my parents, brother, and his fiancee. Later on, I will be doing the second-last workout in my latest fitness program, The Work, which I am kind of dreading because it is the hardest workout of the bunch, haha. But if you are looking for an intense at-home fitness program that yields amazing results, I highly recommend it! 

    I created this recipe as a compromise. You see, in a little Instagram poll I took a few weeks back, I asked folks if they’d rather see a pecan caramel bar recipe or a vegan peppermint brownie recipe. The pecan caramel bars won out, but I still wanted to create something to please all of you chocolate and peppermint lovers! So, one December afternoon, when I was procrastinating on studying for my last exam, I threw together this swoon-worthy mocha, and that is what I get to share with you today! 

    It’s made with a host of good-for-you ingredients, with just a little bit of maple syrup to sweeten the deal. You can also use a date for a whole food sweetener option. You can enjoy it plain, with some coconut whipped cream, crushed candy canes, chocolate syrup, and/or Dandies peppermint marshmallows if you’re feeling fancy and indulgent! I had garnished my mocha with coconut whipped cream, but it was homemade and didn’t have the right density to float on top… it sank to the bottom of my cup before I could take a photo! Good grief. 

    a straight on shot of a mug of peppermint mocha with chocolate sauce drizzled over top on a white plate with candy canes crushed on top

    ingredients you’ll need 

    • Strong brewed coffee or a couple shots of espresso, non-dairy milk, almond butter, cocoa powder, dark chocolate chips, maple syrup, and food grade peppermint extract. I use Simply Organic brand peppermint extract. 

    how to make a vegan peppermint mocha

    1. Brew coffee/espresso according to your preferred method. I use a French press. 
    2. In a small saucepan, whisk together the non-dairy milk, nut butter, cocoa, chocolate chips or chopped chocolate, maple syrup, and peppermint extract. Warm over medium heat, whisking occasionally, until hot, but not boiling. 
    3. Pour the coffee/espresso into an upright blender, followed by the warmed milk mixture. 
    4. Turn on the blender. (I use a Vitamix.) I like to leave a little space for steam to escape from the lid for safety reasons. Start at low speed and gradually increase to high. Blend for about 15 seconds. Turn off the blender and allow a layer of foam to settle on top. (You can also taste it at this point to see if it’s minty enough for you.) 
    5. Pour into one large mug or two small mugs and garnish with coconut whipped cream, crushed candy canes, and a drizzle of chocolate syrup, if desired. 

    overhead shot of the mocha, pecan caramel bars, and crushed candy cane on a spoon against a dark blue backdrop close up overhead shot of the mocha in a blue mug against a dark blue backdrop

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    close up overhead shot of the mocha with a drizzle of chocolate sauce and crushed candy canes on top

    more delicious warm drink recipes

    • Easy Vegan Gingerbread Latte
    • Spicy Mexican Cashew Mocha
    • Vegan Dirty Chai Latte with Coconut Butter

    I hope that you love this vegan peppermint mocha! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

    Also, stay tuned for Monday’s post! I’ll be sharing a tofu Benedict with vegan hollandaise sauce as part of a Veganuary event with some food blogger pals. Until then, enjoy the rest of your weekend and this drink! 

     

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    an overhead shot of the vegan peppermint mocha in a blue mug against a dark blue backdrop

    Vegan Peppermint Mocha


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Allison
    • Total Time: 10 minutes
    • Yield: 1 serving 1x
    • Diet: Vegan
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    Description

    A vegan peppermint mocha made with wholesome and healthy ingredients? Now, that’s what I’m talking about! Non-dairy milk, strong coffee, almond butter, maple syrup, cocoa, dark chocolate, and peppermint extract are blended to creamy perfection in this blissful winter drink!


    Ingredients

    Scale
    • ½ cup strong brewed coffee OR 2-3 shots of espresso
    • 1 cup unsweetened non-dairy milk
    • ½–1 tablespoon almond butter (I use 1 tablespoon for a super creamy and frothy drink!)
    • 1 ½ tablespoons cocoa powder
    • 2 teaspoons dark chocolate chips or chopped dark chocolate
    • 2–3 teaspoons pure maple syrup, to taste
    • 1/16 teaspoon peppermint flavour, plus more to taste (I use Simply Organic brand)

    Garnishes (Optional)

    • Coconut whipped cream
    • Crushed candy canes (I used Yum Earth Organic)
    • Chocolate syrup or vegan hot fudge sauce
    • Vegan peppermint marshmallows (such as Dandies brand)

    Instructions

    1. Brew coffee/espresso according to your preferred method. I use a French press.
    2. In a small saucepan, whisk together the non-dairy milk, nut butter, cocoa, chocolate chips or chopped chocolate, maple syrup, and peppermint extract. Warm over medium heat, whisking occasionally, until hot, but not boiling.
    3. Pour the coffee/espresso into an upright blender, followed by the warmed milk mixture.
    4. Turn on the blender. (I use a Vitamix.) I like to leave a little space for steam to escape from the lid for safety reasons. Start at low speed and gradually increase to high. Blend for about 15 seconds. Turn off the blender and allow a layer of foam to settle on top. (You can also taste it at this point to see if it’s minty enough for you.)
    5. Pour into one large mug or two small mugs and garnish with coconut whipped cream, crushed candy canes, and a drizzle of chocolate syrup, if desired.
    • Prep Time: 10 minutes
    • Category: Beverage
    • Method: Blend
    • Cuisine: American

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

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    a long pin for Pinterest with two images of the mocha and the title of the recipe in bold

    Comments

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    1. Claire says

      January 17, 2021 at 9:13 pm

      What a delicious mocha, Allison! Better than Starbucks, and not too sweet. Just perfect. Thank you for sharing this delicious recipe with us.

      Reply
      • Allison says

        January 17, 2021 at 9:19 pm

        Aw, thank you so much, Claire! Glad you liked it.

        Reply
    2. Samantha says

      January 23, 2021 at 8:20 pm

      Loved it! My friend shared your site with me the other day and I’m happy she did. All your recipes look delicious. I can’t wait to try more.

      Reply
      • Allison says

        January 23, 2021 at 8:51 pm

        That’s great! Glad you enjoyed it.

        Reply
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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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