Ready for the holidays? This peppermint mocha milkshake is the perfect holiday treat. Peppermint and chocolate are such a great flavor combination during the winter and they really shine in this frozen drink recipe. If you’ve tried our hot peppermint mocha, then you’ll definitely want to make it’s frozen counterpart, too!
And guess what? This peppermint mocha milkshake is gluten-free, dairy-free, vegan and uses no refined sugar!
Peppermint Mocha Milkshake Recipe
You can make this simple winter drink with just a few simple ingredients like Wildly Organic Coconut Milk Powder, Wildly Organic Fermented Cacao Powder, Wildly Organic Coconut Sugar, pure peppermint extract, a few handfuls of ice, freshly brewed coffee, and Wildly Organic Chocolate Syrup.
Wildly Organic Chocolate syrup is completely raw and made with only 2 ingredients: raw agave nectar and raw cacao powder. Seriously. That’s it!
It’s so thick, creamy and rich, I found myself eating is with a spoon straight from the jar. It actually tastes a lot like chocolate fudge, which makes it great for this peppermint mocha shake. It has a touch of sweetness from the agave, without being cloyingly sweet like some commercial chocolate syrups.
Wildly Organic Chocolate Syrup contains absolutely NO artificial preservatives or binders, which makes this a chocolate syrup you can feel good about eating (even if its straight from the jar… we won’t tell).
I used the Wildly Organic Chocolate Syrup a few ways: directly in my shake, to coat the glasses, of course to drizzle on top! Since this chocolate syrup is thick and creamy, it makes for a perfect addition in your shake for a rich, creamy chocolate taste.
If you’re looking for a refreshing holiday treat, look no further! This frozen peppermint mocha milkshake is all you need! It only takes a few simple ingredients and this festive dessert is ready! This is a holiday drink made with real food ingredients that you can feel good about drinking all season long.
Other Real Food Holiday Recipes You’ll Crave All Season
- Gluten-Free Ginger Molasses Cookies
- Sugar-Free Holiday Mocktail With Cranberry, Ginger, & Lemon
- Blissful Holiday Cranberry Bars {gluten-free, grain-free}
- Christmas Spiced Orange Bread {grain-free, gluten-free}
How do you like your peppermint mocha? Hot or cold?
| Prep Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings | servings |
- 1 cup hot water
- 1/2 cup Wildly Organic Coconut Milk Powder or 1 cup coconut milk (see notes)
- 1/2 cup fresh brewed coffee
- 2 tablespoons Wildly Organic Coconut Sugar or pure maple syrup
- 2 tablespoons Wildly Organic Fermented Cacao Powder
- 1/2 teaspoon pure peppermint extract or to taste
- 1/2 cup Wildly Organic Chocolate Syrup divided
- 2 cups ice cubes
- 1/4 cup non-dairy whipped cream optional
Ingredients
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- In a bowl, combine hot water and coconut milk powder. Whisk until no clumps remain. Allow to cool and thicken slightly.
- Combine fresh brewed coffee and coconut sugar together and stir to allow coconut sugar to dissolve. Let coffee cool.
- Once the coconut milk and coffee have cooled, combine in a blender. Add fermented cacao powder, pure peppermint extract, and 1/4 cup of the chocolate syrup. Top with ice cubes.
- Process in the blender until ice is thoroughly blended.
- Drizzle glasses with the remaining 1/4 cup of chocolate syrup and pour milkshake into two glasses. Top with non-dairy whipped cream if you wish and more chocolate syrup.
You can also use 1 cup of coconut milk in this recipe if you wish in place of the water and coconut milk powder. Proceed with the recipe as written.
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