Them Canadian winters, eh?

A little snow fell outside, so it got me in the mood for a peppermint mocha!

Ingredients

1 cup unsweetened almond milk
1/4 cup 35% cream
1/4 cup brewed espresso
2 Tbsp sugar-free dark chocolate chips
2 Tbsp golden monkfruit sweetener
2 Tbsp cocoa powder
1/4 tsp peppermint extract
Optional: sugar-free whipped cream, sprinkles (see our Sugar-free Christmas Sprinkle recipe) or cocoa powder for garnish

Yields: 1 serving
Per serving: 1 net carb*

Prep time: 2 min
Cook time: 10 min
Total time: 12 min

* Net carbs may vary based on brand used

Directions

In a small sauce pan over medium heat, melt the chocolate chips and monkfruit sweetener in the 35% cream, stirring frequently.

Once the chocolate is melted and smooth, stir in the brewed espresso, almond milk, cocoa powder and peppermint extract.

Heat the mocha mixture through and serve.

Optionally, you can top it with sugar-free whipped cream, as well as sprinkle with sugar-free sprinkles (see our Sugar-free Christmas Sprinkle recipe) or a little cocoa powder.