Make any day a Holiday with Kimera Koffee Peppermint Mocha!
For the Mint Syrup
1½ cup almond milk
1 cup coconut sugar
1 teaspoon peppermint extract
For the Mocha
¾ cup almond milk
1 ounce unsweetened chocolate
2 teaspoons Kimera Kacao
1 tablespoon Kimera Koffee
1 cup heavy cream (whipped)
crushed candy canes for topping (optional)
Bring the almond milk to a low boil. Add the coconut sugar and stir until dissolved. Add the peppermint extract and steep for 10-15 minutes on low heat, until the syrup has good flavor and consistency. Remove from heat.
Heat the almond milk, unsweetened chocolate and Kimera Kacao booster together until melted (you can do it in the microwave or on the stovetop).
Prepare a cup of Kimera Koffee and add it to the almond chocolate mixture. Add 2-3 tablespoons of the mint syrup. Top with whipped cream and candy cane pieces.
Kimera would like to thank @arnellak for this delicious creation.
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