And now mochas!
I decided to take my frothy coffee — complete with coconut oil, grass-fed butter, gelatin, and pastured egg yolks — to the next level with a frothy peppermint mocha. Because who doesn’t love a warm drink on cold winter days, especially if it has a nourishing boost?
Nutrient-Dense Frothy Peppermint Mocha
- 2 cups raw milk (or coconut milk or almond milk)
- 2 cups strong freshly brewed coffee
- 1/4 cup cocoa powder
- 1/4 cup raw honey
- 1 tablespoon butter
- 1 tablespoon grass-fed gelatin
- 2 tablespoons coconut oil
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Serves 2 to 4.
Gently heat your milk in a small saucepan. If using raw milk, do not heat above 110 degrees Fahrenheit since that will destroy many of the beneficial properties. Add all of the ingredients, including the milk, to a blender. Blend on high until frothy.
Pour into a mug and enjoy!
If you have any leftovers, store the mocha in a glass jar in the fridge. Remember there is gelatin in the drink, don’t be alarmed if it looks like jello when you take it out. It will liquefy when reheated. If you feel like a bit of pudding, enjoy it cold!
What’s your favorite way to make a mocha?
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