I used to be an absolute mint-chocolate hater. Anything containing any semblance of that flavor combination sent me running, especially when it came to desserts. No, I wouldn’t like any peppermint patties, thank you very much. But then, something happened. I don’t know if it was the Andes mint that won me over, the multiple times I’d watched my boss’s husband slurp down a mint chocolate chip shake looking sublimely at peace, or the one time I was desperate for ice cream and the only flavor my aunt had on hand was mint chip and I maybe kind of slightly enjoyed it a little bit but didn’t want to admit it. Yes, something changed. Now mint, chocolate and I are like besties. Like Lianne La Havas, winged eyeliner and a Danelectro guitar. Ever since giving it a second chance this summer on a random trip to Braum’s, I now get one scoop of coffee chocolate chunk and one scoop of mint chocolate chip every time; and then off I go on my merry way.
This chilled coffee beverage is quite a delight and SO easy to make! Coconut milk ice cubes make a creamy simple base, strong brewed coffee adds a nice morning kick (ours is home roasted), creamy chocolate syrup and cocoa powder add the mocha punch, and natural peppermint extract gives the whole thing a delightful minty feel. Yep, I’m a total fan of this frappe: Cool, creamy, chocolatey, minty and plenty of caffeine. I don’t know what else I’d add! Oh yeah, whipped cream and fresh mint! Go wild. It is the holidays after all.
This would make a perfect breakfast companion, afternoon treat or evening dessert. You could even add a shot of Kahlua or Bailey’s to give it an extra kick. Any way you serve it you really can’t go wrong.
- 1 cup strong brewed coffee (french press and cold brew work best here)
- 8 coconut milk ice cubes (or other milk)* (~3/4 cup full fat coconut milk)
- scant ¼ tsp natural peppermint extract*
- 2 Tbsp light chocolate syrup
- 1 Tbsp cocoa powder
- The night before prepare your coffee and chill it in the fridge so it’s cold in the morning. Also pour your coconut milk (or any milk) into an ice cube tray – you’ll need at least 8-10 – cover with plastic wrap and freeze.
- In the morning add all ingredients to a blender and mix until well combined, adding an extra milk ice cube if needed. Taste and adjust flavors as needed.
- Serve immediately or chill/freeze for later. Whipped cream, chocolate syrup and fresh mint make lovely toppings.
* Higher quality peppermint extract goes a long way. Mine was technically peppermint oil, so spring for that if you can.
* If you’re not a huge mint fan, hold back on the extract a little – adding just one or two drops at a time.