Hihihiiiiii how was your weekend? So can I tell you something crazy? I had my first red cup from Starbucks yesterday. No, not my first red cup of the season, my first red cup EVER. GASP. I’m pretty new to the hot coffee gig, so I’ve only recently started ordering hot drinks. I’d still say that 9 out of 10 times I order iced coffee, but I had to work an outside event yesterday and my fingers would have fallen off if I ordered cold coffee. But, when I’m in the warmth of my own home, I don’t mind sippin’ on a cold coffee every now and then.
Please note that I know these don’t look super frappuccino-y, but that’s because I didn’t have enough ice. EMBARRASSING, but you get the point. They were delicious nonetheless.
I am a huge peppermint fan, especially peppermint coffee. I would guess my love for peppermint stemmed from Girl Scout cookies. UGH, can we just talk about how good those peppermint patties are [currently daydreaming of a plate full of peppermint patties sitting in front of me]. Besides Girl Scout cookies, I’ve always loved mint chocolate chip ice cream and peppermint coffee. Lately, I’ve been trying to cut back on the sugary coffee, so black coffee+milk+1 pump peppermint syrup is where it’s at.
This coffee tastes like a legit Peppermint Mocha Frappuccino, minus the dairy and calorie-filled whipped cream. @So Delicious sent me some samples of their new Coco Whip whipped cream so that’s what I used in this recipe. Ummmm….. so good. So, so good. It’s vegan, gluten free, and dairy free, with a very subtle taste of coconut. MMMMMMM.
I haven’t had a real frappuccino in foreverrrr, so this drink basically tasted like heaven. If iced coffee ain’t yo thang, you could definitely follow this recipe using hot coffee and omitting the ice for a warm peppermint drink. Either way, I promise you won’t be disappointed.
- 1¼ cup brewed coffee, chilled or at room temperature
- ¼ cup almond milk
- 2 tbsp chocolate syrup (I used organic Ah!laska)
- ⅛ tsp peppermint extract
- 1 cup ice
- Optional: 1 cup whipped cream (I used CocoWhip)
- Brew coffee and allow time for it to cool, or refrigerate over night.
- Place coffee into a blender and add milk, syrup, peppermint and ice; blend until smooth.
- Top with whipped cream and extra chocolate syrup.
Q: Have you had your first red cup yet? Favorite Girl Scout cookie?