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!

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.

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

Brew coffee/espresso according to your preferred method. I use a French press.
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.
Pour the coffee/espresso into an upright blender, followed by the warmed milk mixture.
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.)
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.

more delicious warm drink recipes

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!