Just in time for the holidays, this low carb frozen peppermint mocha will fill you with minty, chocolaty goodness, without making you regret it afterwards.
My favorite drink from Starbucks is a peppermint mocha. As soon as Thanksgiving was over, you could always catch me in line ordering one in between my Black Friday shopping. One thing you will never catch me with is a PSL! I am definitely not a fan of pumpkin.
Speaking of black Friday, did anyone brave the crowds this year? I must say, this was the first year I have ever done any kind of black Friday shopping. Actually, my mom, my niece and I went out on Thanksgiving evening, not Friday. We didn’t hit the popular stores, like Target or Wal-mart, we stuck to smaller stores. I got a new pair of shoes that are totally adorable! But, I must admit, I just had to sneak into Target for a peppermint mocha treat. Don’t tell anyone.
Since my love of peppermint mochas does not go hand in hand with a low carb lifestyle, I had to improvise. I am also a lover of saving money (have you seen the cost of a peppermint mocha at Starbucks!) and making things at home from scratch, so I decided to make my own!
I’m sure you are wondering why I chose to make this a frozen peppermint mocha instead of hot. It is winter after all! Well, I have always been enamored with the frozen hot chocolate from Serendipity in NY. I’ve seen it come across my TV screen several times over the years and I think it looks absolutely divine! I thought, why not combine these two amazing treats into one amazing treat that is also low carb!
The reason I chose Ghirardelli chocolate specifically, is because they are the lowest in carbs that I have found. The cocoa powder is 1 net carb per tablespoon! Another tip, the Swerve sweetener adds a little mintyness itself, so I was cautious adding the peppermint extract. Add 1/8 of a teaspoon and taste, if you like more mintyness (is that a word), then add more to your liking!
If you are not going with my idea of having a frozen peppermint mocha in December, it is perfectly acceptable to omit the ice and drink it hot. It is delicious both ways! This is going to be my go to holiday treat!
- 3/4 cup Half and Half
- 2 Squares Ghirardelli 85% Dark Chocolate , broken into pieces
- 1 Tbsp Ghirardelli Cocoa Powder
- 1/8 tsp peppermint extract (more if desired)
- 1 1/2 Tbsp Swerve Sweetener
- 1/2 Cup Brewed Coffee
- 1 1/2 cup of ice
- Add the half and half and chocolate pieces to a small saucepan over medium heat
- Stir constantly until chocolate is melted
- Reduce heat to low and add the cocoa powder, sweetener peppermint extract, and brewed coffee
- Whisk to combine
- Remove from heat and let cool
- Add cooled chocolate mixture to blender with ice and blend
Products used in this recipe: