Makes: 2 servings
1 1/2 cups unsweetened almond milk
1/2 cup heavy whipping cream
2 tbsp unsweetened cocoa
1 tsp instant coffee
1/2 tbsp Swerve
1/2 tsp vanilla extract
4 drops peppermint essential oil (or half tsp peppermint extract)
Combine almond milk and whipping cream in a medium sauce pan over medium heat.
Stir until milk begins to steam, add cocoa, coffee, and swerve. Whisk until completely smooth.
Turn heat to high and continue to whisk until it starts to boil.
Take off heat and add vanilla and peppermint extract.
Tip: Add a swirl of sugar-free whipping cream on top for added creaminess!
Serving size: 1 cup
Net carbs: 6.3 g
Fat: 14.5 g
Protein: 2.4 g