Notes
Substitute the almond milk with unsweetened coconut milk, if preferred. Optionally, top with sugar-free whipped cream and garnish with a few chocolate shavings or a sprig of fresh mint for a refreshing touch.
Method
Coffee preparation: Brew a fresh shot of espresso or prepare strong coffee. Chocolate mixture heating: In a small saucepan, combine the almond milk, heavy whipping cream, cocoa powder, sweetener, and chopped dark chocolate. Whisk over medium heat, stirring constantly until the chocolate is fully melted and the mixture is smooth and hot, about 2-3 minutes. Do not let it boil. Peppermint addition: Remove from heat and stir in the peppermint extract. Final assembly: Pour the brewed coffee into a large mug, then slowly add the hot chocolate mixture, stirring gently to blend. Serving: Serve immediately while hot for optimal taste and temperature. Refrigerating: Can be stored in the refrigerator for up to 1-2 days and reheated gently on the stovetop or in the microwave. Freezing: Not suitable for freezing as the dairy components may separate when thawed and reheated.