Clean Eating Peppermint Mocha

I fly home for holiday in 6 days. 6 days until I’ll be in snow laden lands, bluegrass rolling hills, and surrounded by some of my favorite people on the planet. I’m headed back to my hometown for the first time in 2 years. My heart is ready to be home for Christmas. In the meantime, I’m filling my days will little treats and moments to past time until the holiday officially starts. This recipe was one that was a hit at a recent holiday brunch I hosted for a few friends. Using raw cocoa and peppermint essential oil, it stays as true to the source of ingredients, while making a clean peppermint mocha.

Keep reading for the full recipe after the jump!

Clean Eating Peppermint Mocha

  • 1 C Almond milk
  • 1 drop doTerra Peppermint Essential Oil
  • 1 C espresso or strong coffee
  • 1/4 C Cacao powder, raw
  • 1/4 C Maple syrup
  • 1/4 C water
  • chocolate mint, garnish (optional)


In a small saucepan, bring water and maple syrup to medium high heat and slight boil. Add raw cacao powder. Whisk in and bring to simmer. Remove from heat and set to the side. Using an Aeropress, grind coffee and pull shot of espresso. In a highball glass fill with almond milk and bring to temperature. (You can use one minute in a microwave or over the stovetop.) Add one drop of doTerra Peppermint Essential oil to the almond milk. (Make sure you add to 12 oz of almond milk or the flavor will be too overpowering.)  Using a milk frother, froth your almond milk until there’s a slight layer of foam. Add 1 T of raw chocolate sauce to the espresso. Stir with espresso. Add foamed milk and top with a sprig of chocolate mint. Enjoy by the fireplace, surrounding by the table with friends.

Stay tuned on Monday as I share the full details behind a recent Christmas brunch!

Looking for more healthy holiday recipes? Check out our Holiday magazine for more ideas.

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